Serves
8 as part of a cocktail spread
Spring is the season for asparagus! Select asparagus with tightly closed bud heads and avoid any with fridge burn or mould growth.
Recipe Category
Products in this recipe
You will need
2 punnets or bundles of trimmed fresh green asparagus spears
1 T (15 ml) olive oil
Ina Paarman’s Vegetable Spice
Ina Paarman’s Creamy Herb Dressing
Method
Soak the asparagus in plenty of cold water to remove any sand.
Toss the asparagus with the olive oil and place in the top of a steamer. Steam for ± 5 minutes just until they test tender when pierced with a fork. When done, remove, season with Vegetable Spice and spread out on a plate to cool. Spear each one from the bottom with a cocktail stick.
Serve with our Creamy Herb Dressing in a small bowl for dipping.
