Maddie Hughes FOOD BUZZ

Let's get one last asparagus recipe in before the season comes to a close. This one is raw, which is not the usual way to serve asparagus. But it's juicy, crisp and delicious. You'll be converted!

Raw asparagus, preserved lemon and pistachio salad

Ingredients

2 bunches asparagus, woody ends removed

1/2 cup pistachios, roasted

1 cup mint leaves

1/2 red onion, very finely sliced

1/2 packet feta

Dressing:

1/2 preserved lemon, fleshy part discarded.

1/2 tbsp honey

1/2 cup extra Virgen olive oil

1/2 cup fresh lemon juice

1 red chilli, seeds removed, finely chopped.

Method

Finely slice the raw asparagus stems on a bias, so you are left with lovely delicate angled coins. Roughly chop the pistachios. Tear any big mint leaves in half.

For the dressing, put all ingredients into a jar and shake well.

In a large bowl, toss the red onion, asparagus and half of the mint with a few tablespoons of the dressing until nicely coated.

Pile onto a serving platter and top with the pistachios, feta and remaining mint leaves. Enjoy!