Recipes

 

Shaved Asparagus Spring Salad

This edgy spring salad is zesty, spicy, a snap to put together and will be a huge hit at any backyard party. Apples and honey provide sweetness while the wasabi peas add crunch and a touch of heat. Recipe provided by Chef Matt Basile of Fidel Gastro’s.

Pairs best with: Big Prairie Sky

Ingredients

Salad

  • 14 spears fresh asparagus (14)
  • 1 Honey Crisp apple (1)
  • 6 radishes (6)
  • 1 fennel bulb (1)

Dressing

  • 6 Tbsp XV Cold-Pressed Canola Oil (90 mL)
  • 2 Tbsp lime juice (30 mL)
  • 1 piece ginger, grated (thumb size)
  • 1 Tbsp honey (15 mL)
  • salt and pepper to taste

Garnish

  • 1/4 cup wasabi peas (60 mL)
  • 1 sheet dried nori, crumbled (1)
  • fennel tips from bulb

Directions

Salad

  1. Shave fresh asparagus with a peeler, set aside in a large bowl.
  2. Cut apple and radishes into thin matchsticks, add to bowl.
  3. Thinly slice fennel against the grain, add to bowl – remove tips from fennel and set aside.

 Dressing

  1. In a small bowl, mix canola oil, lime juice, grated ginger, crushed garlic, honey and salt and pepper to taste. Stir to combine.

 Garnish

  1. Blitz a small handful of wasabi peas in a food processor until it becomes a dust, set aside. Crumble dried nori, set aside
  2. Gently toss asparagus, apple, radish and fennel in bowl with dressing. Sprinkle with wasabi pea dust, crumbled nori and fennel tips, serve.