Individual Nutritional Therapy
and Functional Medicine Practitioner
Asparagus, courgette, and radish salad
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This is a really great way of cooking asparagus. It gives the same results as blanching and grilling but it’s so much simpler (and healthier than charring!). For a quick, complete meal, serve with any protein and some brown rice. If you’re entertaining, it would be great alongside a roast chicken and sweet potatoes. Serves 4 as a side.
1 courgette, thinly sliced on a mandolin (150g)
½ small garlic clove, crushed
1 lemon; 1½ tsp zest and 1½ tbsp juice
3 tbsp olive oil
200g asparagus, trimmed at the bottom and cut in half lengthways
120g radishes, thinly sliced on a mandolin
5g dill, roughly chopped
Salt and black pepper
Preheat the oven to 220C. Mix the courgette, garlic, ½ tbsp of lemon juice, 1 tbsp of oil and 1/8th tsp salt in a bowl and set aside. Toss the asparagus with 2 tbsp of oil, a good pinch of salt and a grind of pepper. Spread out on a baking tray and roast for 12 minutes until just cooked but still retaining a bite. Set aside to cool slightly. Drain the courgettes, discarding the water that has drained out. Add to a bowl with the asparagus, radish, dill, lemon zest and the remaining lemon juice. Toss together and then arrange on a platter. Finish with a drizzle of olive oil and a grind of pepper.
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