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!
- 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
- 250 g strawberries, sliced
- ¼ bunch coriander, finely chopped
- 1 iceberg lettuce, finely chopped
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.
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.