Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Potato latkes
Nightshade recipes

Potato latkes

20 minutes
Preserved lemon sesame cake with cream cheese frosting
Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes
Three-cheese cabbage bake
Cabbage recipes

Three-cheese cabbage bake

50 minutes
  • Home
  • Recipes
  • Meat-free
Buttermilk-soaked oats with berries
Berry recipes

Buttermilk-soaked oats with berries

Red cabbage slaw
Picnic recipes

Red cabbage slaw

Bitter greens with walnuts and Gorgonzola dressing
Salad recipes

Bitter greens with walnuts and Gorgonzola dressing

Vegan meringue mess cake
Coconut recipes

Vegan meringue mess cake

1 hour
Onion cheese tart
Aliums

Onion cheese tart

30 minutes
The ultimate toasted cheese
Cheese recipes

The ultimate toasted cheese

20 minutes
Sweetcorn-and-Gruyère soup
Soup recipes

Sweetcorn-and-Gruyère soup

25 minutes
Cheesy stuffed tomatoes
Tomato recipes

Cheesy stuffed tomatoes

30 minutes
Roast vegetable couscous tower
Couscous recipes

Roast vegetable couscous tower

30 minutes
Moskonfyt-roasted beetroot with yoghurt
Beetroot recipes

Moskonfyt-roasted beetroot with yoghurt

40 minutes
Triple-cheese bites
Boards and

Triple-cheese bites

15 minutes
Asparagus with tartare sauce and apple
Apple recipes

Asparagus with tartare sauce and apple

5 minutes
  • 65 of 74
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Asparagus with tartare sauce and apple

By Abigail Donnelly
4
Easy
10 minutes
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.”