Warm Asparagus & Sugar Snap Pea Salad
10 min·Australian
Warm Asparagus & Sugar Snap Pea Salad
Ingredients
- 40g (1/3 cup) walnut pieces
- 250g sugar snap peas, topped
- 1 bunch fresh asparagus, trimmed, diagonally halved
- 60g (1/4 cup) whole egg mayonnaise
- 2 tbsp sour light cream
- 3cm piece fresh ginger, peeled, finely grated
- Salt & ground black pepper, to taste
- 120g baby spinach leaves, washed, dried
Instructions
4 steps
- 1
Preheat oven to 180°C. Place walnuts on a baking tray and cook in preheated oven for 8-10 minutes or until toasted. Set aside to cool.
10 min - 2
Meanwhile, bring a large saucepan of water to the boil. Add sugar snap peas and cook for 2-3 minutes or until tender crisp. Use a slotted spoon to transfer to a colander. Return water to the boil, add asparagus and cook for 1-2 minutes or until tender crisp. Drain. (See microwave tip.)
3 min - 3
Combine mayonnaise, sour cream, ginger, salt and pepper in a medium bowl.
- 4
Divide spinach leaves among serving plates. Top with peas, asparagus and walnuts. Spoon ginger mayonnaise over and serve.
Progress
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