Warm garden salad
20 green asparagus 400g fresh shelled green peas 600g sliced scallopini 3 shallots thinly sliced 1 large punnet of pea shoots 1 cup mixed sprouts seeds (mung beans, aduki beans, sunflower seeds ) ½ cup Pinoli pinenuts Tamari Chopped chives 1 punnet mixed flowers - rocket, mustard or whatever edible flowers are growing in your garden. 200ml olive oil Juice of 2 lemons 1 tbsp of butter 1 tbs of whole grain mustard Salt
Trim asparagus, slice scallopinis finely using a sharp knife or a slicer. Lightly toast the pinenuts in a frying pan, then deglaze with tamari then spread out into a flat tray to cool. Bring a large pot of salted water to a rapid boil. In another saucepan, place butter and oil and bring to temperature, add shallots and cook quickly to take off the raw flavour but keeping the crunch. Add mustard and keep warm. Place asparagus into boiling water, and after one minute add the peas. Keep the water boiling rapidly, after 1 1/2 mins add the scallopinis is and blanch for 30 seconds then quickly drain the water off the vegetables. Place the shallots pan back on low heat, add the well-drained vegetables, then lightly toss. Season with salt and lemon juice to taste. Add pea shoots and stir through the mixed sprouts. Check seasoning. Place into a bowl, sprinkle pinenuts on top, add your flowers and chopped chives and serve.
Photos: Ted Baghurst