Asparagus, Kumara, Walnut & Parmesan Salad
I’m a huge asparagus fan, and I’m beginning to see it in the shops again – a certain sign that spring’s on its way, even if the stormy weather doesn’t make it seem that way!
This salad is super-tasty, and looks great on the plate – no fancy styling required here! The colours are gorgeous, and the flavours work beautifully together.
Asparagus, Kumara, Walnut and Parmesan Salad
Serves 4–6. Prep time 20 minutes, cook time 25 minutes
DF (omit parmesan) | GF
- kumara (skin on) 400–500g, cut into 3cm chunks
- olive oil a drizzle
- salt and pepper
- red wine vinegar 2 tablespoons
- sugar 1 teaspoon
- red onion ½, thinly sliced
- asparagus (or green beans) 250g, trimmed
- flat-leaf parsley, chopped, ¼ cup
- lightly toasted walnuts, chopped, ⅓ cup
- parmesan shaved, ¼ cup
HONEY MUSTARD DRESSING
- wholegrain mustard 2 teaspoons
- liquid honey 2 teaspoons
- extra-virgin olive oil 2 tablespoons
- reserved red wine vinegar (from the pickled onion) 1 tablespoon
Preheat oven to 200°C. Line an oven tray with baking paper. Toss kumara with a good drizzle of olive oil on prepared tray, season with salt and pepper, and roast for about 25 minutes or until golden and tender.
In a bowl, mix red wine vinegar and sugar together and add red onion. Leave to marinate for about 15 minutes. Drain, reserving vinegar for the dressing.
Place asparagus in a pot or heatproof dish or bowl, and pour over boiling water to cover. Leave to stand for 5–10 minutes until asparagus is lightly cooked through (but still crunchy). Drain and place in a bowl of iced water to quickly cool (this helps it retain its bright green colour) then drain again.
Mix all dressing ingredients together.
Toss roast kumara, asparagus, parsley, walnuts, and half of dressing, pickled red onion and parmesan together. Scatter over remaining pickled red onion and parmesan, and drizzle with remaining dressing
Tip: If asparagus isn’t in season you could use green beans instead.
Energy 1208kj / 289kcal; Carbs 28.6g; Protein 8.2g; Fat 15.1g; Sat Fat 2.8g; Sugar 8.9g
Recipe extracted from Let‘s Eat by Nadia Lim, RRP: $49.99 incl GST