We are reaching the end of the English asparagus season, so take full advantage of this tasty vegetable now. The coriander seeds and thyme bring out an edge from the carrots, which go very well with the flavour of the asparagus.
Serves: 4-6
Preparation: 15 minutes
Cooking: 45 minutes
INGREDIENTS
1kg carrots
1 tbsp garlic powder
2 tbsp coriander seeds
Small bunch thyme/lemon thyme
4-5 tbsp extra virgin olive oil for the carrots and 2 tbsp for the asparagus
500g asparagus
70g mixed salad
Salt and freshly ground black pepper to taste
For the Dressing
1 tbsp honey
1 tbsp French mustard
1 tbsp lemon juice
Salt and pepper
60ml extra virgin olive oil
METHOD
● Preheat the oven to 210°C.
● Peel and halve the carrots and cut each half into triangle sticks. Mix with the garlic, coriander seeds, thyme and oil. Spread them on a baking parchment-lined oven tray in one layer. Roast for 30 minutes until golden.
● Meanwhile, rinse the asparagus and trim off their hard stems. Blanch in salted boiling water for 2 minutes, then drain and run cold water over them to stop them cooking.
● Dry with kitchen towel and dress with salt, pepper and olive oil.
● Heat a non-stick griddle or frying pan and cook the asparagus for 2-3 minutes over high heat, stirring and checking occasionally until you can see black lines from cooking. Set aside.
● Mix all the dressing ingredients, adding the oil gradually in a bowl or shake in a glass jar.
● Gently toss together the carrots, asparagus and salad leaves with half of the dressing. Pile on a large serving plate and serve with the rest of the dressing, either drizzled over or in a dish to offer to your guests separately.
