Name: Asparagus salad with spring onion and pea vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup (250ml) dry white wine; 1 teaspoon sugar; 8 spring onions (200g), trimmed, sliced thinly; 1 1/2 cup (180g) frozen peas; 500 gram (1 pound) asparagus, trimmed; 1 tablespoon olive oil

Ingredients

1 cup (250ml) dry white wine

1 teaspoon sugar

8 spring onions (200g), trimmed, sliced thinly

1 1/2 cup (180g) frozen peas

500 gram (1 pound) asparagus, trimmed

1 tablespoon olive oil

Method

1.Bring wine and sugar to the boil in medium frying pan. Reduce heat; simmer, uncovered until mixture is reduced to about ¼ cup.

2.Meanwhile, half-fill another medium frying pan with water, add a little salt; bring to the boil. Drop onion into the boiling water, cook 30 seconds; remove with a slotted spoon to a strainer. Rinse under cold water; drain.

3.Using the same boiling water, repeat with peas then asparagus. Place asparagus on serving platter.

4.Add oil to wine mixture with onion and peas; heat gently over low heat, season; pour over asparagus.

Serve salad warm or at room temperature.
Note

Woman's Weekly Food

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Ingredients

Method

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