Make the most of in season asparagus and peas and try this fresh and tasty Asparagus and Pea Salad with Roasted Garlic Dressing. It’s perfect served with roast turkey or with sausages at your next BBQ.
Asparagus and Pea Salad with Roasted Garlic Dressing Recipe
Serves 6-8
Ingredients:
2 bunches asparagus, woody ends trimmed
200g sugar snap peas, trimmed
200g snow peas, trimmed
200g green beans, trimmed
Roasted garlic dressing
1 bulb garlic, halved horizontally
¼ cup extra virgin olive oil
2 tbsp chopped tarragon
1 tsp finely grated lemon rind
¼ cup lemon juice
2 tbsp white wine vinegar
Method:
Preheat oven to 180°C (160°C fan forced). To make the dressing, place garlic on a sheet of foil. Drizzle with 2 tsp olive oil. Season with salt and wrap to secure. Place on a baking tray and roast for 20 minutes, or until tender. Set aside to cool.
Remove cloves from the garlic. Place in a small bowl. Sprinkle with salt and mash with a fork until smooth. Add remaining oil, tarragon, lemon rind, juice and vinegar and whisk to combine. Set aside.
Blanch asparagus, sugar snap peas, snow peas and green beans in a large saucepan of salted boiling water for 6 minutes, or until just tender. Drain and refresh with cold water. While still warm, place in a bowl, pour over half the dressing and set aside to cool completely.
Once cold, arrange vegetables on a platter and serve with remaining dressing.
This is the perfect accompaniment to the Brined Roast Turkey with Tarragon and Caper Stuffing.
