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.Preparation Time: 20 minutesCooking Time: 40 minutesServes: 4 people
- 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 teaspoons chili paste
- 1 tablespoon agave nectar or honey
- 1 tablespoon rice vinegar
- salt and pepper
- 1 teaspoons toasted sesame oil
- 1 tablespoon rapeseed oil
- 500g asparagus, ends trimmed and stalks peeled into ribbons
- 100g coarsely grated cabbage (red, green, savoy etc)
- 100g cherry tomatoes - cut in half
- 3 sprigs of mint, leaves removed and finely sliced
- 2-3 spring onions, finely sliced
- 100g cooked black beans – tinned are fine! 100g pecan nuts, toasted and roughly chopped
- 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 tomatoes, chopped pecans and some more chopped mint, if you like.