Asparagus slaw

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 16 large asparagus
  • 3 large carrots
  • 1 large red onion
  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) Dijon mustard
  • 2 tablespoons (30 milliliters) honey
  • 2 tablespoons (30 milliliters) sherry vinegar
  • Salt and pepper, to taste

Directions

  1. Peel asparagus with vegetable peeler until there is no flesh left, and reserve peels.
  2. Do the same with the carrots.
  3. Thinly slice red onions.
  4. In a mixing bowl, whisk together olive oil, mustard, honey, vinegar, salt and pepper.
  5. Add asparagus peels, carrot peels and red onions.
  6. Toss all ingredients together, and serve cold.
  7. Serve with trout and chips (see recipe).

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