If you are dressing freak like me I would double the recipe of dressing and pour the first batch and keep the second batch in a small jug on the side to self serve , Pictured here with green beans as asparagus not in season at the time of taking this photo. Recipe by Dish
Ingredients
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1/2 tsp dijon mustard
- 1/4 tsp dried tarragon
- sea salt and ground pepper
- 100g snow peas
- 100g sugar snaps
- 12 stalks medium asparagus, ends snapped off
- 1 small fennel bulb
- 1 small red onion
- 2 medium zucchini
Method
- For the dressing, whisk all the ingredients in a large bowl and season.
- Blanch the snow peas and sugar snaps in salted boiling water for 1-2 minutes. Lift out and plunge into iced water to cool.
- Cook the asparagus in the same boiling water until only just tender. Add the iced water then drain all the vegetables and place on a clean tea towel to drain.
- To assemble, slice the asparagus into 2-3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
- Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate.
- Top with reserved fennel fronds and a grind of pepper. Serve immediately.
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