This colourful salad would be great for a barbecue to serve something a little different as a side dish and vegetarian option. Summery, light and fresh this recipe looks and tastes divine!

Serves
8

Preparation

10min

Cooking

10min

Skill level

Easy
By
8
Average: 4 (1 vote)
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Ingredients

  • ½ cup vegetable oil
  • 1 kg white asparagus, peeled
  • 250 g green asparagus
  • 3 spring onions, sliced on an angle
  • 1 red chilli, finely chopped
  • 1 piece ginger, finely chopped
  • ⅓ cup dry sherry
  • 2 tbsp soy sauce
  • tabasco 
  • salt 
  • pepper 
  • sugar
  • 250 g strawberries, sliced
  • ¼ bunch coriander, finely chopped
  • 1 iceberg lettuce, finely chopped 

 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oil in a wok over a high heat and add the asparagus, spring onions, chilli and ginger. Stir-fry for 5-8 minutes.

Add the sherry and soy sauce, season with the tabasco, salt, pepper and sugar.

Remove from the heat and stir in the sliced strawberries.

Garnish with coriander and serve on a bed of iceberg lettuce.