Name: Asparagus and pink grapefruit salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 200 gram thin asparagus, trimmed; 2 tablespoon olive oil; 2 tablespoon tarragon vinegar; 2 teaspoon honey; 2 clove garlic, crushed; 1 baby cos lettuce; 1 medium avocado (250g), sliced thinly; 2 pink grapefruit (800g), peeled, segmented

Asparagus and pink grapefruit salad

Celebrate spring with this beautiful salad of young asparagus, avocado and juicy grapefruit.

Ingredients

200 gram thin asparagus, trimmed

2 tablespoon olive oil

2 tablespoon tarragon vinegar

2 teaspoon honey

2 clove garlic, crushed

1 baby cos lettuce

1 medium avocado (250g), sliced thinly

2 pink grapefruit (800g), peeled, segmented

Method

1.Cut asparagus spears in half crossways, then cut the tips into halves and the base into quarters lengthways.

2.To make tarragon honey dressing, place oil, vinegar, honey and garlic in a screw-top jar; shake well.

3.Arrange lettuce, avocado, grapefruit and asparagus on serving plates. Just before serving, drizzle with dressing.

It is important to buy young fresh asparagus for this salad, as it is served raw.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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