White asparagus pairs beautifully with ripe mango. Curry powder and green peppercorns add a subtle spiciness to the salad.
2 people made this
800g white asparagus
pinch of granulated sugar
salt to taste
2 tablespoons lime juice, divided
2 tablespoons white wine vinegar
white pepper to taste
1/8 teaspoon mild curry powder
4 tablespoons olive oil
1 tablespoon green peppercorns in brine, drained and chopped
1 ripe large mango, peeled, stone removed and diced
1 bunch scallions, thinly sliced
Method Prep:15min › Cook:20min › Ready in:35min
Peel the asparagus with a vegetable peeler from top to bottom, starting below the tips. Remove any woody ends with a knife and cut the stems into bite-size pieces. Place the asparagus in a pot with water to cover, a pinch of salt and pepper and 1 tablespoon lime juice. Bring to the boil; reduce heat and simmer gently until the asparagus is tender and can be easily pierced with a sharp knife, about 15 to 20 minutes, depending on the thickness of the asparagus. Remove the asparagus and drain, reserving 3 tablespoons of the cooking liquid.
To make the dressing: whisk the vinegar with the remaining 1 tablespoon lime juice, salt, pepper, curry powder, olive oil and reserved cooking liquid in a small bowl. Stir in chopped peppercorns.
Pour dressing over the asparagus pieces. Add diced mango and sliced scallions; gently toss to mix. Season with salt and pepper.
For best results, chill the salad for 1 hour before serving.