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.

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