Wheat free Archives

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Best-ever chilli poppers

12 minutes

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Vegan meringue mess cake

1 hour

Virgin cucumber Collins

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Almond-and-maple cakes with salted maple caramel

40 minutes

Beetroot recipes

Moskonfyt-roasted beetroot with yoghurt

40 minutes

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Bacon-wrapped green vegetables

5 minutes

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Meringue wall decoration

1 hour

Asparagus with tartare sauce and apple

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 5 minutes

Ingredients

2 x 170 g Woolworths asparagus spears punnets
1 Granny Smith apple
1 lemon, juiced
Extra virgin olive oil, for drizzling
Microherbs, to garnish
Sea salt and freshly ground black pepper, to taste

For the tartare sauce, mix:

1 cup good-quality mayonnaise
½ red onion, finely diced
100 g caperberries, roughly chopped
100 g cocktail gherkins, roughly chopped

Method

1. Blanch the asparagus in boiling salted water for 30 seconds, or until tender. Plunge into iced water to stop the cooking process. Drain and pat dry using kitchen paper.

2. Thinly slice the apple into rounds, then into matchsticks. Place in water with a little lemon juice to stop it from browning.

To serve, spoon the tartare sauce over the asparagus and scatter over the apple matchsticks. Drizzle with lemon juice and extra virgin olive oil. Garnish with microherbs and season to taste.

Chef's note: “Apple and asparagus are a great match and add fresh crunch to this refreshing salad.”

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Bitter greens with walnuts and Gorgonzola dressing

Samp-and-bean risotto with anchovies and asparagus

Best-ever chilli poppers

Vegan meringue mess cake

Virgin cucumber Collins

Almond-and-maple cakes with salted maple caramel

Moskonfyt-roasted beetroot with yoghurt

Bacon-wrapped green vegetables

Meringue wall decoration

Asparagus with tartare sauce and apple

Asparagus with tartare sauce and apple

Ingredients

Method