NEW SEASON GREENS ON SPECIAL!

NEW SEASON GREENS ON SPECIAL!

This week the new season Asparagus are sweet and tender. This bright-green veggie is packed with vitamins and minerals like A, C, E, K, and B6, as well as folate, iron, copper, calcium, protein, and fiber. Thanks to all these nutrients, asparagus offers some serious health perks.
  • 2 bunches for just $5!
ASPARAGUS AND HAZELNUT SALAD 

With the warm Spring weather upon us, salads are back on the menu! We hope you enjoy this delicious Asparagus Salad by Master Chef, Neil Perry. 

Ingredients

½ lemon

4 tbsp extra virgin olive oil

48g tin good-quality anchovy fillets, such as Ortiz

2 garlic cloves, finely chopped

pinch of ground chili

90ml milk

2 bunches of asparagus, woody ends removed sea salt and freshly ground pepper, to season

2 cups of watercress, picked and washed

¼ cup hazelnuts, roasted and roughly chopped

Method

1. Peel the lemon with a small knife, taking care to remove all of the white pith.

2. Finely chop the flesh. Place in a food processor and add 3 tbsp of oil, the anchovy fillets, garlic and chili. Process until well combined.

3. Keeping the motor running, gradually add the milk, about ½ tbsp at a time. (If you add the milk too quickly, the dressing may split.)

4. When all the milk is incorporated, add about 1-2 tsp of warm water so the dressing is of pouring consistency.

5. Bring a saucepan of salted water to the boil. Blanch the asparagus until just tender, about 2-3 minutes. Drain and refresh in iced water.

6. Dress the asparagus with remaining olive oil and season to taste.

7. Place some of the anchovy dressing on a large share plate, pile the asparagus on top, then top with watercress. Spoon over the remaining dressing and scatter over the hazelnuts.

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