Steamed Asparagus with Spiralled Courgette Salad

Denise says:

This is a tasty simple salad that uses the freshest and finest ingredients. Perfect as a starter or light lunch. To embellish it more add cheese or sliced cooked fresh flaked or slices of smoked salmon.

Asparagus is low in calories and a good source of vitamin B6, calcium, magnesium and zinc. Stem thickness indicates the age of the plant with the thicker stems coming from older plants. In the UK, the asparagus season begins on 23 April and ends on Midsummer Day; its short season is one reason asparagus can demand a premium price.

White asparagus shoots are grown covered with soil so that they are not exposed to sunlight, ie no photosynthesis starts and hence the shoots stay white. They grow more abundantly in Europe and often referred to as ‘white gold’ or ‘edible ivory’ asparagus. White asparagus tends to be less bitter and more tender.

Preparation Time: 10 minutes
Cooking Time: 3 minutes
Serves: 6 people

Ingredients:

Ingredients
200g fine asparagus
2 large courgettes – about 250g
100g black olives
100g baby plum tomatoes – cut in half

Dressing:
2 tablespoons lemon juice
Salt and freshly ground black pepper
1 tablespoon lemon olive oil
1 teaspoon maple syrup/ honey

Method

1) Place the asparagus in the perforated metal tray.
2) Oven function press steam at 100 C and cook for 3 minutes
3) Remove and leave to cool.
4) Using a spiralizer or grate the courgette into ribbons.
5) Add the olives and tomatoes.
6) Combine the dressing ingredients and pour over the salad just before serving.
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