Main Meals

Asparagus with tartare sauce and apple

10 minutes
5 minutes
Wine/Spirit Pairing
Highlands Road Sine Cera Sauvignon Blanc-Semillon

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  • 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

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.”

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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