Name: Asparagus, snow pea and almond salad
Prep time: 12 min
Cook time: 7 min
Total time: 19 min
Yield: 8
Ingredients: 1/2 cup flaked almonds; 4 bunches asparagus. trimmed; 500 gram snow peas, trimmed; iced water; Salad dressing; 3 tablespoon extra virgin olive oil; 1 1/2 tablespoon white balsamic vinegar; 1 small garlic clove, minced; sea salt and cracked black pepper

Ingredients

1/2 cup flaked almonds

4 bunches asparagus. trimmed

500 gram snow peas, trimmed

iced water

Salad dressing

3 tablespoon extra virgin olive oil

1 1/2 tablespoon white balsamic vinegar

1 small garlic clove, minced

sea salt and cracked black pepper

Method

1.Boll water Bring saucepan of salted water to boil.

2.Meanwhile, in frying pan toast almonds for 4 mins over medium-high heat until fragrant and lightly golden, tossing regularly.

3.Blanch asparagus in boiling water for 2 mins, then add snow peas. Cook for 1 min. Drain and plunge vegies into bowl of iced water to set colour and stop cooking process. Drain well.

4.To make dressing combine oil, vinegar and garlic in bowl. Season with salt and pepper to taste.

5.Place vegetables on platter, drizzle with dressing and scatter over toasted almonds.

Toasted almonds give this salad a lovely nutty flavor, and extra crunch. Equipment Sharp knife; large frying Pan; colander; large mixing bowl; small mixing bowl; spoon; platter
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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