Serves: 4

Ideally use on the day of purchase especially if you are using them raw as in this recipe. The spears are a good source of anti-oxidants, a rich source of folic acid and high in minerals particularly copper and iron.

Make the dressing by combining all the ingredients except the oils in a container with a tight-fitting lid. Stir to dissolve the salt and combine everything.
Add the sesame and rapeseed oils and put the lid on, then shake vigorously to combine.
Combine the asparagus ribbons, cabbage, sliced mint, spring onions and drained black beans in a large bowl.
Pour the dressing over and mix with your hands or tongs to coat the vegetables.
Place the salad on a serving plate and garnish with the chopped pecans and some more chopped mint, if you like.

Ingredients

Name: Ribbon asparagus salad with lime and chili dressing
Prep time: 20 min
Yield: 4
Ingredients: Dressing 1 small clove of garlic, very finely chopped 2 cm fresh ginger, peeled and finely chopped/ grated Zest and juice of 1 lime 1 - 2 tsp chili paste 1 tbsp agave nectar or honey 1 tbsp rice vinegar Salt and pepper 1 tsp toasted sesame oil 1 tbsp rapeseed oil For the salad 500g asparagus, ends trimmed and stalks peeled into ribbons 100g coarsely grated cabbage (red, green, savoy etc) 3 sprigs of mint, leaves removed and finely sliced 2 - 3 spring onions, finely sliced 100g cooked black beans – tinned are fine! Garnish 100g pecan nuts, toasted and roughly chopped

Dressing

1 small clove of garlic, very finely chopped

2 cm fresh ginger, peeled and finely chopped/ grated

Zest and juice of 1 lime

1 - 2 tsp chili paste

1 tbsp agave nectar or honey

1 tbsp rice vinegar

Salt and pepper

1 tsp toasted sesame oil

1 tbsp rapeseed oil

For the salad

500g asparagus, ends trimmed and stalks peeled into ribbons

100g coarsely grated cabbage (red, green, savoy etc)

3 sprigs of mint, leaves removed and finely sliced

2 - 3 spring onions, finely sliced

100g cooked black beans – tinned are fine!

Garnish

100g pecan nuts, toasted and roughly chopped

Ribbon asparagus salad with lime and chili dressing

Ingredients

More from Recipes

Glazed chicken, orange and date couscous

Lisa’s Blondies with pecan brittle

Simple salmon tikka skewers

Rosalia’s knish-ish, potato and onion fried buns