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Spring Asparagus Salad
A spring salad of steamed green asparagus, radicchio, rocket and sun-dried tomatoes with toasted pine nuts and a sharp balsamic and mustard dressing. The Micro Urban steams the asparagus in the microwave with a little water, so it stays crisp and bright.
- Total time
- 19 min
- Prep
- 10 min
- Cook
- 9 min
Ingredients
Method
Snap off the tough ends of the asparagus and lightly peel the lower part of the stalks. Cut the spears in half.
Pour 400 ml (1 2/3 cups) cold water into the base of the Tupperware Micro Urban and put the asparagus in the lower colander on top. Cover and microwave for 7 to 9 minutes at 600 W, depending on thickness.
Plunge the asparagus into cold water to stop the cooking and set the colour, then drain.
Roughly slice the radicchio and sun-dried tomatoes and finely snip the chives.
Shake the balsamic vinegar, mustard, salt and pepper in the Tupperware Shaker 350 ml, add the olive oil and shake again hard.
Toss the asparagus, radicchio, tomatoes, chives and rocket with the dressing in a large bowl, adjust the seasoning and scatter the pine nuts over.
