Name: Grilled asparagus, fennel and walnut salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 fennel bulbs (1.2kg), halved lengthways; 750 gram asparagus, trimmed; 1 tablespoon olive oil; 1/4 cup (60ml) walnut oil; 2 teaspoon white sugar; 1/4 cup (60ml) lemon juice; 2 nashi (400g), cored; 1 tablespoon finely chopped fresh flat-leaf parsley; 1/2 cup (50g) roasted walnuts, chopped coarsely

Ingredients

6 fennel bulbs (1.2kg), halved lengthways

750 gram asparagus, trimmed

1 tablespoon olive oil

1/4 cup (60ml) walnut oil

2 teaspoon white sugar

1/4 cup (60ml) lemon juice

2 nashi (400g), cored

1 tablespoon finely chopped fresh flat-leaf parsley

1/2 cup (50g) roasted walnuts, chopped coarsely

Method

1.Cook fennel and asparagus on heated oiled barbecue (or grill plate), brushing with olive oil, until vegetables are just tender.

2.Meanwhile, whisk walnut oil, sugar and juice in large bowl.

3.Cut nashi into thin wedges. Add fennel, nashi, parsley and nuts to dressing; toss gently.

4.Divide asparagus among serving plates; top with nashi mixture. Serve.

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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