ASPARAGUSSPARAG WITH SPRING ONION DRESS­ING

Woman’s Day (Australia) - - Food To Love -

SERVES 4 250g as­para­gus FOR THE DRESS­ING

2 tbsp chopped flat-leaf pars­ley 1 tsp sumac 2 tsp capers, rinsed, drained, roughly chopped finely grated zest ½ lemon, plus squeeze of juice to taste 1 tsp English mus­tard 4 spring onions, trimmed, thinly sliced 2 tbsp extra-vir­gin olive oil sea salt and black pep­per 1 Bring a large pan of water to boil. Snap woody ends off as­para­gus stems (they should nat­u­rally break where they be­come woody). Drop as­para­gus in boil­ing water and sim­mer about 3 mins un­til just ten­der. Fresh, slen­der as­para­gus will only take 1-2 mins.

2 DRESS­ING Mean­while, com­bine pars­ley, sumac, capers, lemon zest, mus­tard, spring onions and olive oil. Sea­son with a squeeze of lemon juice, some pep­per and a lit­tle salt (capers will add salt). Stir mix­ture well.

3 When the as­para­gus is cooked, take 3-4 tsp of cook­ing water be­fore drained and add to dress­ing to loosen it a lit­tle. Drain as­para­gus and place in a warmed dish. Spoon over dress­ing and serve.

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