Taste Of The Seasons

 Asparagus with Thai Dressing

• 12 (about 500g) white Asparagus

Thai Dressing

Mix together in a bowl

• 2 Tablespoons fish sauce
• 4 Tablespoons lime or lemon juice
• 2 Tablespoons castor sugar
• 1 Bird's Eye chilli flesh only cut into fine shreds

Trim or break off woody ends from asparagus. Using a vegetable peeler or small paring knife, carefully cut about 8cm up each spear removing outer tough layer only.

Bring a large saucepan or frying pan of salted water to the boil. Cook asparagus over moderate high heat for 3-4 minutes or until just tender. Remove and rinse in cold water.

Serve asparagus separately with the dressing OR top a salad of cooked sliced chicken, shredded Iceberg lettuce or Chinese cabbage (chilled in cold water until crisp and rinsed well), thin carrot sticks, thinly sliced red onion and Vietnamese or regular mint leaves. Spoon over the dressing just before serving.

Serves 2-3 as a starter or 4 as a salad garnish as illustrated.

Tel: + 61 3 9696 1980
Mob: 0411 111 793
Fax: + 61 3 9696 0612
E-mail: jml@janetlillie.com.au

132 Park Street, South Melbourne
Victoria, Australia 3205

Trading as Janet Lillie
ABN 70559140305