Food editor TRISH DESEINE welcomes the arrival of the first Irish asparagus of the season with this crunchy, vibrant raw green salad …
Raw asparagus and avocado salad with parsley and tarragon
Crunchy, vibrant, ready in five minutes. A perfect spring salad as the first Irish asparagus makes an appearance. The dressing is a little gremolata-ish, though I’ve left out the garlic as I fear it would overpower the other flavours. Add it back if you like it. Also, if you garnish with three-cornered leek, be warned, it tastes quite strong!
For 2; 5 minutes preparation
4 fat, green asparagus, woody tips removed
1 avocado, not too ripe
Garden flowers to garnish (three cornered leek, primrose, violet…)
For the dressing
1 tablespoon lemon juice
1/2 teaspoon finely chopped lemon zest
1 tablespoon fresh parsley and tarragon leaves, finely chopped
1 to 2 tablespoons olive oil
Salt and pepper
With a vegetable shaver (a peeler will do but it’s not as effective) shave the asparagus into thin slices.
Whisk together all the dressing ingredients and season.
Peel and stone the avocado and shave it finely also. Toss it in the dressing with the asparagus, pile on to a plate and garnish with the flowers.
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