Crunchy fresh and full of summer flavour, this is a wonderfully different salad. Green beans may be substituted for the asparagus.
This Wonderful recipe can be found in our Mrs. Parks Blueberry Cookbook and was a hit on our cookbook launching.
- 4 cups asparagus
- 1/2 cup yellow pepper
- 4 green onions
- 1 cup grape tomatoes
- 1 cup Parks Blueberries
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soya sauce
- 2 tablespoons sesame oil
- 1/2 cup slivered almonds
Steam the asparagus to crisp.
Chop the yellow pepper into bite sized pieces and slice the green onions.
Mix the asparagus, yellow pepper, green onions, tomatoes and blueberries together.
Stir the sugar and vinegar together and heat in the microwave for 30-60 seconds to dissolve. Whisk in the soya sauce and sesame oil. Dress the salad, cover and refrigerate for an hour to allow the flavours to mingle.
Toast the almonds and sprinkle them over the salad before serving.