Food editor TRISH DESEINE shares her recipe for a simple side dish to serve at SUMMER LUNCHES …
Irish green asparagus with St Tola, radishes, lime, mint & parsley
Fresh, light, creamy and crunchy, here’s an idea for the last of our superb home grown asparagus.
For 4; 15 minutes preparation.
8/10 asparagus spears
zest and juice of a lime
1 tablespoon whole, toasted almonds
1/2 garlic clove (optional)
2 tablespoons fresh parsley chopped
1 tablespoon fresh mint chopped
Salt and pepper
Good olive oil
2 or 3 radishes
150G St Tola goats’ cheese
Steam or roast the asparagus until tender but firm.
Blitz all the ingredients except the radishes in a mini blender. Slice the radishes thinly.
Arrange the asparagus on plates, dot the goats’ cheese around their bases and garnish with the herb sauce and the radish slices.
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