Asparagus with chunky tartare sauce
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 100 g Cocktail gherkins, roughly chopped
- 100 g caperberries, roughly chopped
- 1/2 red onion, finely diced
- 1 cup good-quality mayonnaise
- sea salt and freshly ground pepper, to taste
- microherbs, to garnish
- extra virgin olive oil, for drizzling
- 1/2 fresh lemon leaves
- 1/2 Granny Smith apple
- 4 Woolworths asparagus spears
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- 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.
- Thinly slice the apple into rounds, then slice 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.
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