Recipe

Asparagus salad with spring onion and pea vinaigrette

  • 40 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Asparagus salad with spring onion and pea vinaigrette
  • 1 cup (250ml) dry white wine
  • 1 teaspoon sugar
  • 8 spring onions (200g), trimmed, sliced thinly
  • 1 1/2 cup (180g) frozen peas
  • 500 gram (1 pound) asparagus, trimmed
  • 1 tablespoon olive oil

Method

Asparagus salad with spring onion and pea vinaigrette
  • 1
    Bring wine and sugar to the boil in medium frying pan. Reduce heat; simmer, uncovered until mixture is reduced to about ¼ cup.
  • 2
    Meanwhile, half-fill another medium frying pan with water, add a little salt; bring to the boil. Drop onion into the boiling water, cook 30 seconds; remove with a slotted spoon to a strainer. Rinse under cold water; drain.
  • 3
    Using the same boiling water, repeat with peas then asparagus. Place asparagus on serving platter.
  • 4
    Add oil to wine mixture with onion and peas; heat gently over low heat, season; pour over asparagus.

Notes

Serve salad warm or at room temperature.

More From Women's Weekly Food