Grilled Asparagus Salad with Smoked Tofu & Radish Salsa
To keep them as crunchy as you can, try grilling the asparagus very briefly.
10 radishes, thinly sliced
4 tbsp snipped cress
zest and juice of ½ lemon
50g taggiasca or other good-quality black olives, pitted and chopped
½ 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
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).