November 15, 2024 • 5 mins
We always make this in summer when asparagus season is at its peak, fresh fragrant herbs are in abundance and your body naturally begins to crave fresher, lighter foods.
Simple Swaps / Additions
Asparagus for zucchini chunks
Mint for any other herb e.g coriander, basil or parsley
Pine nuts for any other nut or seed e.g pumpkin seeds, almonds or walnuts
Serves: 6
Time: 15 minutes
2 tbsp cooking oil
2 bunches of asparagus, left whole
½ tsp sea salt
Mint, Lemon Pine Nut Salsa
- 1 cup mint, chopped
- 1 avocado, cut into chunks
- 3 tbsp pine nuts, toasted
- Juice 1 lemon
- 2 tbsp extra virgin olive oil
- ½ tsp chilli flakes
- ½ tsp sea salt
Method:
- Heat the oil in a pan over a high heat. Once hot, add the asparagus. Allow to cook over a high heat for about 3 minutes, tossing every so often.
- To make the salsa, combine all of the ingredients in a bowl and gently toss to combine.
- To serve, place the grilled asparagus on a flat platter and top with the salsa. This salad is best eaten and enjoyed soon after making and assembling.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to this Saturday Morning with Jack Team podcast
from News Talks'd be right.
Speaker 2 (00:13):
We've got a fabulous recipe for you this morning. One
of my favorite cookbooks of the year is The Two
Raw Sisters More Salad, and I'm very more Salads, and
I'm very excited to have Margo Flannigan, one of the
Two Rule Sisters, with us this morning.
Speaker 3 (00:25):
Good morning, Margo, Good morning Francesica. How are you very good?
Speaker 2 (00:30):
Love you to talk to you. You're going to talk
about You've got a lovely asparagus salad for us today.
But first of all, can you give us a tip?
Can you tell us the best way to cook asparagus? Oh?
Speaker 3 (00:40):
I sure can. I like it simple, hard and fast
and simple. So how I like to do it is
on a hot pan or hot barbie, add some oil
on the air, put the asparagus on lots of sea
sal and I cook it for about i'd say four
to five minutes in total, just kind of turning every
now and again, but not too often because you want
(01:01):
to get that nice chart on the asparagus, but you
don't want to overcook it, so it's really important to
just leave it for a minute or so. On each
side before you turn, so that it gets a chance
to chart. That would be that would be my way.
It's it's not it's not rocket science, not delicious.
Speaker 2 (01:19):
I think I do like that because, as you say,
you get that, you get that chart on that crunch,
but you haven't overcooked it and it's all sort of
just a bit soggy and fresh.
Speaker 3 (01:27):
Yeah yeah, yeah, yeah, not good.
Speaker 2 (01:30):
Of course sort of. At this time of the year,
we're starting to crave fresher, lighter foods, aren't we. So
tell us a little bit about this, This recipe grilled
asparagus with mint, lemon and pineanut salcer.
Speaker 3 (01:41):
Yeah. I love this recipe. I think we make it.
I thought, let's make the most of asparagus season. I've
got some options as well for if you want to
make this recipe and asparagusism in season. But vegie sides
are just so good and you can pair this worth
whether you want a light dinner, whether it be with
a green salad, or if you want something a bit
(02:02):
more substantial with like crispy potatoes or with a grain
based salad. I actually had this last night with some
LAMB crispy potatoes and a green salad. And it was
just the perfect holiday barbecue dinner. And it was so easy.
It was ready in like twenty minutes.
Speaker 2 (02:17):
I wish I was it yours for dinner last night.
I talk us through the recipe.
Speaker 3 (02:23):
Yeah, sure, So cook you asparagus first, I'd do that,
so just as I talked about before, hot pan or
barbie oil, sea salt for about four to five minutes,
and then we make our salsa. So this salsa as
well was really delicious on sourdough is like a brunchy
type of thing. There's lots of different ways on how
(02:43):
you can use this. So avocado, so just chop up
in avocado into slick chunks. And then we've got a
cup of mint, just roughly chopped. So if you don't
have mint at home, you can use basil, you can
use parsley, coriander, you can use a mixture of herbs,
just whatever you've got in the garden or in the fridge.
And then we've got three tablespoons of pine nuts toast seeds.
(03:07):
I think it's toasting your nuts and seeds. It brings
out the flavor a lot more so I'd highly recommend
doing that if you don't have pine nuts. Or pine
nuts are just out of your budget. You can use
any other nut or seed, whether the pumpkin seeds, almonds, walnuts,
whatever you've got in the pantry again can be a
mix of a couple. And then we've got the juice
of one lemon. You can use a lime, you can
(03:29):
use preserved lemons. You can use a bit of apple
sided vinegar if you don't have either of those options.
And then we've got two tablespoons of extraversion olive oil,
half a teaspoon of chili flakes, and half a teaspoon
of sea salt. So put all that in a bowl,
mix it together, and then top it over your fresheet
grilled asparagus, and it's as easy as that.
Speaker 2 (03:49):
Another way you offer the simple swaps, and this is
something that you do throughout your cookbook, which is a
great idea for those of us who maybe imagination in
the kitchen is a little bit limited just about to
think about this themselves, but being able to swap out
the asparagus the zucchini is a great idea.
Speaker 3 (04:05):
Yeah sure. And also you could do like roasted eggplant
quarters as well. Eggplants are coming into season, so they're
becoming a bit more cheaper, so you can you can
do that too, So yeah, it's I think it's just
having the confidence to swap, especially as we come into summer.
If you're heading to the batch and the pantry may
not be as well stocked as what you've got at home,
(04:26):
it is really important to kind of think outside of
the box or think or have the confidence to think, oh, yeah,
i've got the instead of pine nuts, I've got loads
of zucchinis. I can just use those instead, and kind
of use the recipe as a guideline cause there's a
lot less stress in the kitchen.
Speaker 2 (04:43):
Absolutely that pine nut salsa. Does that? Can you keep that?
Does that? Does that last in the fridge.
Speaker 3 (04:49):
Because it's got avocado. I would probably keep it for
maybe you can like make it three hours in advance
if you like, But I probably wouldn't keep it overnight.
I'm quite fussy with my avocados. I like them freshly cut.
So I mean, if that doesn't phase you, then sure
it would last overnight. But yeah, I would probably do
it fresh there and then.
Speaker 2 (05:10):
I could probably stretch it overnight. Margot, it sounds like
quite a good breakfast. Hey, love me to talk to you.
Thank you so much for the recipe that was Margo
Flanigan there fillingham for Nikki. She is two raw sisters
have got a great cookbook out called More Salads, and
you'll be able to find that recipe on our website.
NEWSTALKZEDB dot co dot m Z.
Speaker 1 (05:33):
For more from Saturday Morning with Jack Tame, listen live
to News Talks dB from nine am Saturday, or follow
the podcast on iHeartRadio
You're listening to this Saturday Morning with Jack Team podcast
from News Talks'd be right.
Speaker 2 (00:13):
We've got a fabulous recipe for you this morning. One
of my favorite cookbooks of the year is The Two
Raw Sisters More Salad, and I'm very more Salads, and
I'm very excited to have Margo Flannigan, one of the
Two Rule Sisters, with us this morning.
Speaker 3 (00:25):
Good morning, Margo, Good morning Francesica. How are you very good?
Speaker 2 (00:30):
Love you to talk to you. You're going to talk
about You've got a lovely asparagus salad for us today.
But first of all, can you give us a tip?
Can you tell us the best way to cook asparagus? Oh?
Speaker 3 (00:40):
I sure can. I like it simple, hard and fast
and simple. So how I like to do it is
on a hot pan or hot barbie, add some oil
on the air, put the asparagus on lots of sea
sal and I cook it for about i'd say four
to five minutes in total, just kind of turning every
now and again, but not too often because you want
(01:01):
to get that nice chart on the asparagus, but you
don't want to overcook it, so it's really important to
just leave it for a minute or so. On each
side before you turn, so that it gets a chance
to chart. That would be that would be my way.
It's it's not it's not rocket science, not delicious.
Speaker 2 (01:19):
I think I do like that because, as you say,
you get that, you get that chart on that crunch,
but you haven't overcooked it and it's all sort of
just a bit soggy and fresh.
Speaker 3 (01:27):
Yeah yeah, yeah, yeah, not good.
Speaker 2 (01:30):
Of course sort of. At this time of the year,
we're starting to crave fresher, lighter foods, aren't we. So
tell us a little bit about this, This recipe grilled
asparagus with mint, lemon and pineanut salcer.
Speaker 3 (01:41):
Yeah. I love this recipe. I think we make it.
I thought, let's make the most of asparagus season. I've
got some options as well for if you want to
make this recipe and asparagusism in season. But vegie sides
are just so good and you can pair this worth
whether you want a light dinner, whether it be with
a green salad, or if you want something a bit
(02:02):
more substantial with like crispy potatoes or with a grain
based salad. I actually had this last night with some
LAMB crispy potatoes and a green salad. And it was
just the perfect holiday barbecue dinner. And it was so easy.
It was ready in like twenty minutes.
Speaker 2 (02:17):
I wish I was it yours for dinner last night.
I talk us through the recipe.
Speaker 3 (02:23):
Yeah, sure, So cook you asparagus first, I'd do that,
so just as I talked about before, hot pan or
barbie oil, sea salt for about four to five minutes,
and then we make our salsa. So this salsa as
well was really delicious on sourdough is like a brunchy
type of thing. There's lots of different ways on how
(02:43):
you can use this. So avocado, so just chop up
in avocado into slick chunks. And then we've got a
cup of mint, just roughly chopped. So if you don't
have mint at home, you can use basil, you can
use parsley, coriander, you can use a mixture of herbs,
just whatever you've got in the garden or in the fridge.
And then we've got three tablespoons of pine nuts toast seeds.
(03:07):
I think it's toasting your nuts and seeds. It brings
out the flavor a lot more so I'd highly recommend
doing that if you don't have pine nuts. Or pine
nuts are just out of your budget. You can use
any other nut or seed, whether the pumpkin seeds, almonds, walnuts,
whatever you've got in the pantry again can be a
mix of a couple. And then we've got the juice
of one lemon. You can use a lime, you can
(03:29):
use preserved lemons. You can use a bit of apple
sided vinegar if you don't have either of those options.
And then we've got two tablespoons of extraversion olive oil,
half a teaspoon of chili flakes, and half a teaspoon
of sea salt. So put all that in a bowl,
mix it together, and then top it over your fresheet
grilled asparagus, and it's as easy as that.
Speaker 2 (03:49):
Another way you offer the simple swaps, and this is
something that you do throughout your cookbook, which is a
great idea for those of us who maybe imagination in
the kitchen is a little bit limited just about to
think about this themselves, but being able to swap out
the asparagus the zucchini is a great idea.
Speaker 3 (04:05):
Yeah sure. And also you could do like roasted eggplant
quarters as well. Eggplants are coming into season, so they're
becoming a bit more cheaper, so you can you can
do that too, So yeah, it's I think it's just
having the confidence to swap, especially as we come into summer.
If you're heading to the batch and the pantry may
not be as well stocked as what you've got at home,
(04:26):
it is really important to kind of think outside of
the box or think or have the confidence to think, oh, yeah,
i've got the instead of pine nuts, I've got loads
of zucchinis. I can just use those instead, and kind
of use the recipe as a guideline cause there's a
lot less stress in the kitchen.
Speaker 2 (04:43):
Absolutely that pine nut salsa. Does that? Can you keep that?
Does that? Does that last in the fridge.
Speaker 3 (04:49):
Because it's got avocado. I would probably keep it for
maybe you can like make it three hours in advance
if you like, But I probably wouldn't keep it overnight.
I'm quite fussy with my avocados. I like them freshly cut.
So I mean, if that doesn't phase you, then sure
it would last overnight. But yeah, I would probably do
it fresh there and then.
Speaker 2 (05:10):
I could probably stretch it overnight. Margot, it sounds like
quite a good breakfast. Hey, love me to talk to you.
Thank you so much for the recipe that was Margo
Flanigan there fillingham for Nikki. She is two raw sisters
have got a great cookbook out called More Salads, and
you'll be able to find that recipe on our website.
NEWSTALKZEDB dot co dot m Z.
Speaker 1 (05:33):
For more from Saturday Morning with Jack Tame, listen live
to News Talks dB from nine am Saturday, or follow
the podcast on iHeartRadio
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