asparagus

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients

  • 2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 1/4 tsp black pepper, cracked

Instructions

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender.

Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup). Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

 

Easy asparagus with lemon dressing

Serves: 2 | Preparation Time: 5 min

Ingredients 

  • 2 tbsp lemon juice
  • 0.5 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1/2 Clove garlic, crushed and rubbed with the back of a knife to a paste.
  • 1 tsp apple cider (or malt vinegar)
  • 0.25 tsp black pepper, cracked

Instructions 

Lemon pepper dressing - lemon juice, extra virgin olive oil, honey, garlic (crushed), apple cider (or malt vinegar), black pepper.

To trim asparagus, snap or cut the hard woody ends off. Cook the asparagus until just tender. Place all ingredients in a small bowl and whisk them together until they are well combined (makes about ¼ cup).

Arrange the warm, cooked asparagus on a serving plate and drizzle with lemon pepper dressing.

Asparagus & Bean Bundles

Serves: 3-4 | Preparation Time: 10 min

Ingredients 

  • 200g Beans
  • 1 bunch asparagus, trimmed
  • 5 strips of pancetta, cut into strips and cooked
  • 1/3 cup toasted pine nuts
  • 1/4balsamic dressing

Instructions 

Toast pine nuts in a dry pan and set aside.
Fry pancetta until nice and crispy, set aside in a warm place.

Bring a pan of salted water to the boil and cook beans and asparagus 'al dente'. Drain and allow to dry.

Toss the beans and asparagus in the dressing and arrange on plates in neat bundles.
Sprinkle with pine nuts and the pancetta.