Margo Flanagan: Two Raw Sisters' Grilled Asparagus with Mint, Lemon + Pine Nut Salsa - Saturday Morning with Jack Tame

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:  

1. 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.    
2. To make the salsa, combine all of the ingredients in a bowl and gently toss to combine.   
3. 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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