White asparagus and mango salad

    35 min

    White asparagus pairs beautifully with ripe mango. Curry powder and green peppercorns add a subtle spiciness to the salad.

    2 people made this

    Serves: 4 

    • 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

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. Pour dressing over the asparagus pieces. Add diced mango and sliced scallions; gently toss to mix. Season with salt and pepper.
    4. For best results, chill the salad for 1 hour before serving.

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