Ingredients
| 500g thick asparagus spears | |
| 1 bulb Florence fennel | |
| 30g fresh dill | |
| 20g flat-leafed parsley, chopped | |
| 100g cashews, toasted, roughly chopped | |
| 2 x 125g tubs buffalo bocconcini (I use Clevedon Buffalo Company) | |
| olive oil |
Uncooked asparagus might sound strange, but this is essentially an elegant take on a slaw. It’s delicate, light and refreshing; a perfect side dish or serve it as a starter with crunchy bread.
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Instructions
| 1. | Trim or snap the woody ends off the base of the asparagus – the point to trim or snap can be easily found by carefully bending the spears, as there is a natural point on the stem where it will easily break. |
| 2. | Peel the spears lengthwise into long ribbons using a vegetable peeler (or a mandolin if you are brave). |
| 3. | Put the shaved asparagus in a large mixing bowl. |
| 4. | Shave the fennel bulb into thin slices using a mandolin and add to the asparagus. |
| 5. | Add the dill, chopped parsley and half the cashews and season with Maldon sea salt and freshly ground black pepper. Toss until all combined. |
| 6. | Break the bocconcini balls in half and add to the bowl and dress with some olive oil. |
| 7. | Gently mix by hand and plate on a large serving platter. |
| 8. | Dress the remaining cashew nuts in 1 tablespoon olive oil and scatter over the top of the salad. |
| 9. | Serve immediately for best results. |
Recipes & food styling Marc Weir / Photography Amber-Jayne Bain