Asparagus, Tomato, and Mint Salad
Great with grilled meats, this warm side dish is a brilliant way to re-invent late season asparagus. When asparagus is out of season try using green beans in their place.
Ingredients
¼ cup walnuts
2 bunches asparagus
½ punnet cherry tomatoes
2 Tbsp olive oil
2 cloves garlic, sliced
A pinch of chilli flakes
A good handful of mint leaves
Method
In a dry frying pan, toast the walnuts until golden – keep a close eye as they can burn very quickly. Set aside to cool, then roughly chop. Trim the asparagus (peel if you wish) and cut into 5cm lengths on the diagonal. Cut the cherry tomatoes in half.
Heat the olive oil in a frying pan. Add the garlic and chilli flakes and cook over a medium heat until the garlic is golden. Add most of the mint leaves and fry for a minute, then add the tomatoes and cook for 1-2 minutes until just beginning to sizzle. Add the asparagus, along with ¼ cup of water, cover with a lid and steam for 3-4 minutes until tender.
Transfer to a platter, scatter with the remaining fresh mint leaves, and top with the walnuts to serve.