Crunchy asparagus, salty-creamy feta, fresh mint, zingy citrus, and earthy-nutty hazelnuts. This salad has everything, and a great way to squeeze out the last of the asparagus season. Make the most of all its beauty in its raw form.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
Preheat the oven to 180°C (365°F) and toast the hazelnuts for about 10 minutes until fragrant and golden
While the hazelnuts toast, get on with the salad dressing. In a serving platter, add the lemon juice, vinegar, oil, season with salt and pepper and mix.
Hold the aspapragus by the woody end and using a peeler, shave it lengthwise to create strips. You may find it easier to place the asparagus on board while you do this.
Add the asparagus strips to the platter of dressing, and toss. Roughly chop the toasted hazelnuts and scatter on top, along with feta and mint.
Adjust the seasoning to your taste and enjoy!
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