Shaved Asparagus Spring Salad

Shaved Asparagus Spring Salad

This edgy spring salad is zesty, spicy, a snap to put together and will be a huge hit at any backyard party. Apples and honey provide sweetness while the wasabi peas add crunch and a touch of heat. Recipe provided by Chef Matt Basile of Fidel Gastro's.

Makes
4-6
  • Ingredients

    Salad

    14 spears fresh asparagus (14)

    1 Honey Crisp apple (1)

    6 radishes (6)

    1 fennel bulb (1)

    Dressing

    6 Tbsp canola oil (90 mL)

    2 Tbsp lime juice (30 mL)

    1 piece ginger, grated (thumb size)

    1 Tbsp honey (15 mL)

    salt and pepper to taste

    Garnish

    1/4 cup wasabi peas (60 mL)

    1 sheet dried nori, crumbled (1)

    fennel tips from bulb

     

  • Directions

    Salad

    1. Shave fresh asparagus with a peeler, set aside in a large bowl.
    2. Cut apple and radishes into thin matchsticks, add to bowl.
    3. Thinly slice fennel against the grain, add to bowl – remove tips from fennel and set aside.

     Dressing

    1. In a small bowl, mix canola oil, lime juice, grated ginger, crushed garlic, honey and salt and pepper to taste. Stir to combine.

     Garnish

    1. Blitz a small handful of wasabi peas in a food processor until it becomes a dust, set aside. Crumble dried nori, set aside
    2. Gently toss asparagus, apple, radish and fennel in bowl with dressing. Sprinkle with wasabi pea dust, crumbled nori and fennel tips, serve.

Nutritional Analysis

Servings
4-6
Calories
195
Total Fat
14.5 g
Saturated Fat
1.2 g
Cholesterol
0 mg
Sodium
64 mg
Carbohydrates
16.2 g
Fiber
2.8 g
Sugars
8.9 g
Protein
2.3 g
Potassium
312 mg