Use spanking fresh asparagus for this salad.
12 plumpish stalks of asparagus
2 cloves garlic, peeled and finely chopped
1½ Tbsp extra virgin olive oil
¼ tsp sesame oil
¾ tsp flaky sea salt, or to taste, and extra for sprinkling cashews
Freshly ground black pepper
1 Tbsp lemon juice
Small piece ginger, peeled and grated
2 Tbsp chopped mint
1 Tbsp olive oil
½ cup raw cashew nuts
2 oranges or tangelos, peeled and segmented
Few pinches pineapple sage flowers, optional
1 Wash asparagus, but don’t trim as the ends are good to hold onto as you slice the spears. I use a mandoline to shave them finely, but a sharp knife will also do the trick.
2 Put garlic, extra virgin olive oil, sesame oil, salt and pepper and lemon juice together in a large bowl and whisk gently with a fork. Squeeze in the juice from the ginger (discard the pulp) and add the mint. Add the asparagus and toss gently.
3 Heat oil in a small pan over a medium heat and add cashews once it is hot. Cook until lightly browned, stirring often. Transfer to a plate lined with paper towels using a slotted spoon. Sprinkle with sea salt and leave until cool.
4 For information about peeling and segmenting the oranges, go to the link Tangelos
Pineapple sage is easy to grow and is great for filling in a hole in the garden, providing good cover and pretty red flowers. Although you can use the leaves, they are a bit tough and medicinal so use judiciously, but the flowers are gorgeous, adding a sweet pineappley flavour. You can use them generously.