Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay
Real Weddings: Keelin and Darren tie the knot overlooking Dingle Bay

Shayna Sappington

Let me tell you why a mother is the perfect employee
Let me tell you why a mother is the perfect employee

Dominique McMullan

I broke up with my boyfriend and now I have bangs
I broke up with my boyfriend and now I have bangs

Edaein OConnell

WIN a family pass to Emerald Park this Easter
WIN a family pass to Emerald Park this Easter

Shayna Sappington

This peaceful Victorian-era Galway home is on the market for €1.65 million
This peaceful Victorian-era Galway home is on the market for €1.65 million

Sarah Finnan

How to recreate 90s skinny brows without plucking out your eyebrows
How to recreate 90s skinny brows without plucking out your eyebrows

Holly O'Neill

A definitive guide to the very best Irish-made Easter eggs
A definitive guide to the very best Irish-made Easter eggs

Sarah Gill

Supper Club: Peanut soba noodle salad
Supper Club: Peanut soba noodle salad

Meg Walker

18 interiors finds under €50 to refresh your home this spring
18 interiors finds under €50 to refresh your home this spring

Megan Burns

This Co Meath self-build blends with its rural surroundings, and has a clean and modern interior
This Co Meath self-build blends with its rural surroundings, and has a clean and modern...

Megan Burns

Image / Editorial

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


By Meg Walker
14th Jun 2017
What to Make: Grilled Asparagus Salad with Smoked Tofu & Radish Salsa

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).