Name: Asparagus salad with spring onion and pea vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 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

Ingredients

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

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.

Serve salad warm or at room temperature.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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