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Micro-green salad with fresh pear, baby corn and caramelised popcorn

Asian recipes

Peanut chicken and noodle salad

30 minutes

Home-made salted rosemary olive oil bread topped with parma ham

20 minutes

Braai recipes

Mango, coconut and raspberry salad with pink peppercorns and mint leaves

Brunch recipes

Baked Swiss chard and gruyere pancakes

15 to 20 minutes

Butternut recipes

Spiced sweet potato and butternut yoghurt pies

45 minutes

Cauliflower recipes

Lentil, coriander and chilli salad with warm cauliflower florets

5 minutes

Tofu recipes

Green pawpaw and avo salad with a tamarind and lime dressing

Anchovy recipes

White bean panzanella salad with tomato dressing, caperberries and anchovies

35 minutes

Asparagus recipes

Charred mini asparagus salad

By Marcelle van Rooyen

Serves 3

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 free-range eggs
1 Woolworths rustic baguette
3 T olive oil
1 T sea salt flakes
1 T butter
100 g pack Woolworths mini asparagus
sea salt and freshly ground black pepper, to taste
75 g Boursin soft cheese with garlic and mixed herbs

For the dressing, whisk:

2 T extra virgin olive oil
1 red onion, finely diced
1 T wholegrain mustard
Juice of 1 lemon
a pinch sea salt flakes
Freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C.

2. Place the eggs into a saucepan of boiling water and boil for 6 minutes. Remove and place into an ice bath. Cool the eggs for at least a minute before peeling. Set aside.

3. Break the baguette into large chunks and place onto a baking tray. Drizzle with 2 T olive oil and sprinkle with salt. Bake for 10–15 minutes, or until slightly golden and crispy.

4. Heat a cast-iron pan over a high heat. Add the remaining oil and the butter to the pan. Add the mini asparagus and swirl the pan to coat it in the butter. Season with salt and black pepper. Sauté for 2–3 minutes. Remove the asparagus from the hot pan once charred.

5. To serve, spread the cheese onto a large platter. Scatter over the croutons, then add the asparagus and halved boiled eggs. Spoon over the dressing and season with black pepper.

Photography and videography: Sadiqah Assur-Ismail
Production: Marcelle van Rooyen
Food assistant: Bianca Jones

more asparagus recipes

Woolworths’ locally grown asparagus is available in spears, tips and mini asparagus for a limited time. Whether you grill, roast or pickle it, this vibrant veg is a must while it’s at its freshest. Look out for it in the produce aisle and enjoy it all season long.

shop at Woolworths

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