Asparagus Niçoise
Serves 4
Yum yum. The flavours of asparagus and this wonderful dressing are just incredible.
The piquancy of the capers and anchovy paste mix so well with the softness of the oregano and the gentle texture of asparagus.
This is one of my real favourites. Because asparagus is expensive the tendency is to be very conservative with it. Now's your chance to break out of the mould and try something that is really different.
5 tbsp mayonnaise
1 tbsp capers, rinsed
1 tsp anchovy sauce
1 tsp tomato ketchup
1 tsp fresh oregano, finely chopped - or 1 pinch dried oregano
1 clove garlic, finely chopped
16 asparagus spears
Put all ingredients except the asparagus into a small food processor and whiz till smooth.
Remove woody ends from the asparagus,(save for making vegetable stock.
Cook asparagus in boiling water and a tiny pinch of sea salt till just tender – 5-10 minutes, depending on thickness of the spears.
Arrange the asparagus on four plates, stir a few whole rinsed capers into the sauce and serve with the sauce on the side.
Some of my books...
- Superfoods, Superjuices, Superhealth
- Eat Well Live Longer
- Superfood Pocketbook
(100 Top Foods for Health) - The Omega 3 Cookbook
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