Other

Asparagus, mangetout and radish salad recipe


  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Asparagus salad

This seasonal, refreshing salad showcases springtime vegetables simply dressed in a bright lime vinaigrette.

2 people made this

IngredientsServes: 6

  • 575g asparagus, trimmed and cut diagonally into 2cm pieces
  • 225g mangetout, ends and strings removed, cut diagonally into 2cm pieces
  • 15 small radishes, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • 10g fresh dill
  • 3 tablespoons rapeseed oil
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lime juice, or more to taste

MethodPrep:10min ›Cook:2min ›Extra time:1hr resting › Ready in:1hr12min

  1. Bring some water to the boil in a saucepan. Add asparagus; boil for 1 minute. Add mangetout to asparagus, boil for 1 minute more. Drain and pat dry.
  2. Transfer asparagus and mangetout to a large bowl. Add radishes, scallions and dill; toss salad gently to combine.
  3. Whisk oil, sugar, salt and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavours to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (1)


De Veldkeuken: Spring Salad with Asparagus

When we are in the Netherlands, our home country, we always try to visit De Veldkeuken. Situated in a carriage house at an old estate near the city of Utrecht, this is one of the most beautiful locations we know for lunch, coffee or tea. Tal’s sister in law, Femke, works here. Together with the Veldkeuken team she bakes wonderful breads, scrumptious pies and prepares lovely salads, sandwiches, and dishes. Everything is made from scratch and with organic ingredients. When possible they use fresh produce from their own vegetable garden. It’s almost needless to say that we are very happy they are writing a cookbook for which Femke provides the pictures. Today, she shares with us one of the recipes: a green spring salad with asparagus and a creamy horseradish dressing. We are looking forward to seeing the rest of the book!

Salad, serves 4
Action time: 20 minutes

5 oz/ 150 g green asparagus, trimmed
2.5 oz/ 75 g sugar snap peas or snow peas (mangetout peas)
2.5 oz/ 75 g green peas (preferably fresh)
a handful of mixed salad (for example mâche and green radish leaves or young beetroot leaves)
a handful of young turnip greens
4 eggs
5 red radishes, sliced
2 scallions, sliced
a handful of garden cress or water cress
For the dressing:
2 tbsp mayonnaise
2 tbsp yoghurt
1 tsp horseradish (jar or freshly grated)
1 tbsp water
salt & pepper

1. Cook the asparagus and sugar snaps 2 minutes in boiling salted water. Remove with a slotted spoon and put them in a bowl with ice water. Add the green peas to the boiling water and cook very briefly until just tender. Drain the peas and put them in the bowl with ice water.

2. Meanwhile simmer the eggs in a small pan with boiling water for 5-6 minutes, until medium boiled. Remove from the boiling water and run under cold running water.

3. Mix all the ingredients for the dressing in a small bowl. Arrange the lettuce, turnip greens and blanched vegetables on a large plate.

4. Peel and halve eggs lengthwise and divide over the salad. Sprinkle over the dressing en garnish with cress and scallions.

De Veldkeuken has two locations near Utrecht:

– Landgoed Oud Amelisweerd
Koningslaan 11a
Bunnik

– Fort Werk aan het Spoel
Goilberdingerdijk 40a
Culemborg


Courgette and samphire

A mix of green and yellow courgettes looks great here, but use just green, if that’s all you have. If you have one, use a mandolin to cut the courgettes nice and thin. Serves six.

300g podded edamame beans (fresh or frozen and defrosted)
2 green courgettes (450g), cut into 0.5cm-thick slices
2 yellow courgettes (550g), cut into 0.5cm-thick slices
90g samphire, broken into small lengths
1 tbsp poppy seeds
15g tarragon leaves, roughly chopped
100g soured cream, to serve

For the dressing
2½ tbsp lemon juice
1½ tsp Dijon mustard
Salt
60ml olive oil
2 tbsp soured cream

Bring a large pot of salted water to a boil, blanch the edamame for three minutes, until cooked but still with a bite, then drain, refresh under cold water and set aside to dry. Once dry, put in a large bowl with all the other salad ingredients, except the cream.

For the dressing, put the lemon juice and mustard in the small bowl of a food processor, add three-quarters of a teaspoon of salt, then, with the motor running, slowly pour in the oil and mix until emulsified. Add the soured cream, work briefly to combine, then pour over the salad and toss. Arrange on plates (or one big platter), add a spoonful of soured cream on top and serve.


Serving Suggestions and Variations.

I serve this Korean pork belly over boiled rice, it really is a bit of a stalwart side when I am cooking.

It is simple, neutral and carries all of the flavours from the main dish throughout the meal!

But you could serve it with something like these seasoned Mung Bean Sprouts or this stir fried radish.

But sides&hellip erm aside, this recipe begs to be played with!

Asparagus appears in this recipe because it is asparagus season.

Later in the summer, I will add some french beans or runner beans. You could also use snap peas or mangetout.

In winter I have been using broccoli or cauliflower, just cut them into fairly small 1-1.5cm florets.

I have even done this with Brussels sprouts, but you do need to parboil them for a couple of minutes first.


Seared Radish Pods

Ingredients

  • 1 1/2 cups radish pods
  • 1 Tbs extra-virgin olive oil
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp freshly ground black pepper plus more to taste.

Instructions

Ingredient discussion:

We wouldn’t go out of our way to get radish pods for this recipe. They’re too hard to find, and you could use this technique with something like asparagus or pea pods, instead. The oil doesn’t have to be extra-virgin olive oil we just use it because we keep it in a bottle with a pour spout.

Procedure in detail:

A little olive oil, and some salt and pepper, keep this dish simple.

Toss with oil. Place radish pods in a medium bowl (or do as we did: after cleaning the pods, we just left them in a colander in the sink). Add the oil, salt, and pepper and stir around to coat.

Heat skillet. If you have one, break out a cast iron skillet and place it over medium-high heat. If you don’t have cast iron, use a heavy skillet. Let the skillet heat for a good 5 minutes, maybe even longer. You want a hot skillet.

You can almost hear them sizzling.

Sear pods. Add the pods to the hot pan and shake (use a hot pad for cast iron) to form a single layer, or as close to one layer as possible. Now let them sear. Don’t stir, don’t shake, just let them be for 3-4 minutes. Now give them a good shaking to flip them over. Well, many of the pods should flip. Let them sear some more. After about 3 minutes, they’re done.

Season. Taste, and add salt and pepper as needed before serving them.

The best we can say is okay. As in these pods are okay. Not great. Not bad. Just okay. It’s just that radish pods are radish pods. It’s their nature to be just okay, and not that exciting. Three stars.

Worth the trouble?

Asparagus, mangetout and radish salad recipe - Recipes

Garlic & Oregano Dressing

6 Tbsp extra virgin olive oil

1-2 garlic cloves, crushed or finely chopped

1 tsp dried or semi-dried oregano

salt and black pepper to taste

1 - Combine all the ingredients together (Tip: Use a glass jar with a lid to shake all the ingredients together - it can then be put straight into the fridge until you are ready to use the dressing).

2 - Taste and add more salt/pepper is necessary.

3 - Serve straight away or store in the fridge for upto 4 days.

Greek Salad

Ingredients:

150-200 Cos or Iceberg lettuce leaves (or any other mild-flavored lettuce), roughly chopped or torn

2 tomatoes (cut into eighths) or 8 cherry tomatoes (cut in half)

1 small or 1/2 large cucumber, sliced

4 spring onions (white part only), sliced in half-inch pieces

1 green bellpepper, thinly sliced rounds

1 - Place the lettuce leaves at the bottom of a flat wide-based salad bowl or platter.

2 - Scatter the celery, cucumber, spring onions and radishes evenly over the top of the lettuce leaves.

3 - Place the tomatoes, red onion, bellpepper and black olives on top.

4 - Crumble the feta into a nice heap in the center.

5 - Scatter the dill on top of the salad (optional).

6 - If eating straightaway, dress with the Garlic & Oregano Dressing (see recipe above). Otherwise, put the salad in the fridge and dress when ready to eat.


Asparagus, mangetout and radish salad recipe - Recipes

Organic cherry tomatoes are plentiful right now and we’re very happy to have bumper bags of them in this week’s boxes. It’s perfect weather for easy homemade tomato salsa. Use as a condiment for things cooked on the barbecue – burgers, fish, halloumi or veggie fritters – or just get stuck in with a bag of tortilla chips.

UK organic asparagus season is here. It can be added to your veg box via the Regather online shop. Had some on the weekend – roasted with olive oil and topped with a poached egg, with toasted Forge millstone bread on the side. Absolutely divine! It’s almost a crime to mess with asparagus too much and this recipe adapted from Nigella’s ‘Forever Summer’ fits the bill – enhances the asparagus flavour without smothering it. She calls for steaming the spears but I much prefer them roasted or fried gently in a little olive oil before adding to the pasta.

So happy to see succulent rhubarb stalks gracing our fruit boxes again. This is a crowd-pleasing way to cook and eat them – rhubarb crumble in cake form – an easy and delicious recipe from janespatisserie.com. Cut into squares and serve with cream, custard or yogurt or vegan alternative.

Meanwhile, hot off the press in Veg News: organic asparagus are back in town! The
season may be short, but it’s perfection. Look out for them in the Regather online shop – you can
add them as an extra for your veg box. And we’ll have an asparagus recipe next week.

It’s the end of Ramadan this week, heralding the festival of Eid al-Fitr to break the fast. We are excited to mark Eid with a mouth-watering recipe for bolani – Afghan-style stuffed flatbreads, using a leek, sweet potato and garlic from the box. Recipe by Dr Rupy Aujla (aka The Doctor’s Kitchen) for BBC Food.

Recipe is by Nud Dudhia from Breddos Tacos. Rich, who works with us at Regather, recommended this fab recipe!

To make this dish vegan, mash some salted black soybeans as an alternative to the anchovy!


ROASTED BEETROOT, FENNEL & ASPARAGUS SALAD WITH WHIPPED AVOCADO

Preheat oven to 180C. Wrap the unpeeled beetroots in foil, place in the oven for 1 hour, or until tender. Remove and cool slightly before peeling them and cutting to small wedges.

Cook the black rice in plenty of boiling water for 18 minutes, then drain in a sieve or colander, rinse under cold water and drain well.

Cut off the woody base end of each asparagus spear. Cook the spears in boiling salted water for 1 minute, then drain and refresh in cold water.

Place the orange juice in a small pan, bring to the boil then cook gently over a medium heat for 5 minutes or until reduced and syrupy, cool then whisk in the olive oil and walnut oil.

For the whipped avocado, cut it in half, remove the centre stone and peel it. Place the flesh in a blender with the lemon juice, water and oil, blitz until smooth and creamy in texture, season to taste.

Arrange the salad leaves attractively on serving plates, dress the cooked rice with half the orange dressing and scatter over the salad leaves.

Dress the beetroot, thinly sliced fennel, orange slices, and asparagus in a bowl with the remaining dressing, season to taste, arrange on top of the rice.

Drip a large spoonful of the Whipped avocado on the side of each plate.

Scatter over the toasted pine nuts and serve, a real taste of summer!

Any nut oil would work beautifully in this salad, hazelnut for example. Nut oils can be found now in most supermarkets, if you prefer you could double up on the olive oil used in the recipe.


30 Minute Meals Recipe

Find 30 minute meals to help you spend less time in the kitchen, without missing it out on flavour. Our 30 minute meals mean that anyone can make a home-cooked meal at the end of the day without any fuss, including roast salmon with an easy herb sauce, mushroom, lentil and tomato salad and healthy prawn noodles.

First up, thisspaghetti carbonara recipeis a classic - delicious, but so easy to make. Our recipe for two is the ideal meal to enjoy after a long, busy day, and you’re left with no time at all to make dinner. If you’re cooking for a bigger family, simply scale up and you’ll have a really simple supper ready for everyone with minimal fuss.

Chicken and fish, prawns especially, cook really quickly, which means they work great in 30 minute meals when you’re short on time and are looking for something that’s as easy as possible to throw together. Stir-fries are a great way to use up any veg you have in your fridge and if you want to use any leftover meat from a weekend roast too. For a lighter supper, then one of our salad recipes would be ideal.

Salads don’t need to be boring. Take a look at our easy recipes that’ll introduce you to flavour combinations you might never have considered in the past. Try curried quinoa with apple and spinach for a salad full of our favourite superfoods. Not only is it super healthy, but it’s absolutely delicious and what’s even better is that it takes less than 20 minutes to make!

Give our 30 minute meals a go this week for a tasty, simple, and good-for-you supper. Click through for more 30 minute meals.


ASPARAGUS AND PROSECCO RISOTTO

What is beyond risotto? I know it is a weird question but as a cook, have you asked yourself what else can be prepared with great quality Italian grains instead of a classic risotto?

With the help of Riso Gallo I want to introduce you to an unknown Italian summer tradition, the rice salads. When the warm weather kicks it is normal to avoid buttery and cheesy risottos for a lighter and easier option, that often can be eaten cold or on the go.

I still remember when I was a child my mum bringing a bowl of pre-made rice salad on the beach during weekends so that we could lunch without having to go back at home. Nowadays, it is normal to bring a rice salad to work for example and why not, packed with healthy vegetables too.

Using the Rustico range from Riso Gallo I have the chance to experiment with a large variety of grains purposely intended for salads.

As an in between recipe to lean into this new category I propose to you the last risotto of this season using the semi brown Carnalori Rustico from sustainable agriculture by Riso Gallo. Still a classic risotto that winks at rice salads using a rustic grain that is actually amazing for both uses.

Preparation

Trim off the bottom ends of the asparagus stalks, the woody part. Cut off the tips and set aside to use as garnish. Chop the remaining asparagus and keep them for the risotto. Optionally, you can sauté a quarter of the asparagus in a warmed-up pan with a drizzle of olive oil and a clove of garlic. Add a pinch of salt and let it cook for 2 minutes. Blend well and add a splash of water if necessary. Keep this sort of asparagus sauce to enhance the flavor and creaminess of your risotto.

For the risotto.

Gently fry the chopped onion in a small casserole with a drizzle of extra virgin olive oil and a pinch of salt for about 6/7 minutes on low heat until golden.

In a large casserole, start to dry toast the rice on low heat with a pinch of salt, without adding oil or fat. In this way, the heat reaches the core of each rice grain resulting in a more uniform al dente rice. Keep stirring the rice occasionally, so the rice does not catch on the bottom of the pan or burn. When the rice is very hot, pour half a glass of Prosecco DOC in. Let the alcohol evaporate, set the cooking time to 16/17 minutes and add the simmering stock a ladle at a time, little by little. Remember, the risotto needs to always have a good simmer during the cooking time. Stir the rice every now and then, and make sure the rice is always covered with stock. Keep cooking and do not stir with too much energy as it could break the rice grains.

When halfway through the cooking, add the cooked onion, the chopped asparagus and the puree.

Once the time is up, taste the risotto and if you’re happy with the texture remove it from the heat. If you want the rice a little bit softer, cook for another minute.

This step is called “mantecatura” to make the risotto creamier increasing its natural ooziness with the right gesture and movements. It is very important to carry out this step away from the heat as it could split the cheese and butter.

Add the grated Grana Padano cheese and butter to the rice. Stir to incorporate extra air until the risotto is nice and creamy. At this stage I like to add an extra splash of Prosecco DOC and if the risotto dries up, you can still add a little bit of hot stock. Season to taste.

Plate the hot risotto straight away. Season the asparagus tips and place them on top of the risotto. Optionally garnish with pea shots, borage flower and lemon zest.


Watch the video: Asparagus Salad with Radish and Sugar Peas (January 2022).