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Spring Salad with Asparagus and Balsamic Dressing
This seasonal salad pairs steamed green asparagus, radicchio, rocket and sun-dried tomatoes, scattered with pine nuts and bound with a sharp mustard and balsamic dressing. The Micro Urban steams the asparagus in the microwave with a little water, so it stays crisp and bright green.
- Total time
- 19 min
- Prep
- 10 min
- Cook
- 9 min
Ingredients
Method
Snap off the tough end of the asparagus and lightly peel the base of the stalks, then cut them in half.
Pour 400 ml (1 2/3 cups) cold water into the base of the Tupperware Micro Urban and set the asparagus in the lower colander. 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 fix its 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 oil and shake vigorously again.
Toss the asparagus, radicchio, tomatoes, chives and rocket with the dressing in a large bowl, adjust the seasoning and scatter over the pine nuts.
