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Image / Editorial

What to Make: Grilled Asparagus Salad with Smoked Tofu & Radish Salsa


by Meg Walker
14th Jun 2017
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Grilled Asparagus Salad with Smoked Tofu & Radish Salsa

To keep them as crunchy as you can, try grilling the asparagus very briefly.

Serves 4

Ingredients
10 radishes, thinly sliced
4 tbsp snipped cress
zest and juice of – lemon
50g taggiasca or other good-quality black olives, pitted and chopped
? red chilli, seeded and thinly shredded
100ml extra virgin olive oil
500g white asparagus, trimmed and peeled
350g green asparagus, trimmed
400g smoked tofu, cut into 2cm slices

Method
To make a radish salsa, mix together the radish, cress, lemon zest, lemon juice, olives, chilli and 4 tbsp of the olive oil. Season with salt and freshly ground black pepper.

Halve the white and green asparagus lengthways. Brush the asparagus halves with 2 tbsp olive oil and season with salt and pepper.

Preheat a chargrill pan on a high heat. Grill the asparagus in batches for 2 minutes on each side until tender and nicely charred. Keep the asparagus warm under a layer of foil.

Pat the tofu dry with paper towel, brush the slices with the remaining oil, season with salt and grill for 1 minute on each side.

Arrange the asparagus on plates. Top with a few slices of grilled tofu and spoon over the salsa.

Extracted from Salads All Year Round compiled by Makkie Mulder (Murdoch Books, approx €17.50).

 

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