What I get asked the most about asparagus is whether you’re supposed to peel them or not. It’s the beginning of the season, so we’re dealing with new spring asparagus, which means you absolutely don’t need to do a thing to them. Now is when they’re at their best.
- ½ cup roasted whole almonds
- 2 tbsp honey
- Juice of 3 mandarins
- 1 tsp Dijon mustard
- 1 tbs canola oil
- 3 tbsp avocado oil
- 2 bunches asparagus
- 2 courgettes
- Freshly ground black pepper
- 2 tbsp plain flour
- 250g haloumi
- Microgreens/edible flowers to garnish
1 Preheat the oven to 180°C. Smash the almonds roughly into large chunks. Place these in a baking tray and drizzle with honey. Bake in the oven for about 10 minutes or until the honey begins to caramelise.
2 Put the juice from the mandarins in a small saucepan and reduce over a medium heat until you have about 4 tbsp of juice. Whisk in the Dijon mustard, 1 tbsp honey, 1 tbsp canola oil and the avocado oil. Season the dressing to taste.
3 Break the bases off the asparagus spears and discard. Blanch the spears in some lightly salted boiling water, then refresh in iced water. Thinly slice the courgettes lengthways, then brush the asparagus and the courgette strips with a little canola oil, season with salt and pepper and chargrill either on your BBQ, or in a grill frying pan. Slice the haloumi into ½ cm wide strips, toss in some seasoned flour, then pan fry in canola oil.
4 Arrange the vegetables and haloumi on serving plates, garnish with the almonds, greens and flowers, and drizzle with a little dressing.