Summer Salad

Summer Salad

An easy salad made by combing the best of summer’s ingredients:

– Blanched asparagus
– Slices of strawberries
– Toasted almonds
– Rocket or mesclun
– Lemon juice and goat’s cheese

Toss together and enjoy


Asparagus rolls

Asparagus Rolls

These are super cheap and easy to whip up, and make for great summer fingerfood. Blanch the asparagus in boiling water for five minutes to soften them, and drain well. Cut the crusts off half a loaf of bread. You can either have large rolls, or quarter the bread slices and cut the asparagus into smaller stalks for mini-rolls. Apply your favourite base spread – butter, margarine, cream cheese, etc.; place an asparagus stalk diagonally across the slice of bread, and roll it up. Pinch the roll to keep to intact.

Chicken Asparagus Stir-Fry

Chicken Asparagus Stir-Fry

From Step-By-Step’s Quick and Easy. Prep time: 15 minutes, total cooking time: 10 minutes.


• 2 tablespoons oil
• 1 garlic clove, crushed
• 10cm piece fresh ginger, peeled and thinly sliced
• 3 skinless, boneless chicken breasts, sliced
• 4 spring onions (scallions), sliced
• 200g fresh asparagus spears, sliced on the diagonal
• 2 tablespoons soy sauce
• 4 tablespoons slivered almonds, roasted


• Heat a wok or large frying pan over high heat, add oil and swirl to coat. Add garlic, ginger and chicken, and stir-fry until the chicken changes colour.
• Add spring onion and asparagus and stir-fry for a further two minutes, or until the spring onion is soft.
• Stir in soy sauce and 3 tablespoons water, cover and simmer for two minutes or until the chicken is tender and the vegetables are slightly crisp.
• Sprinkle with almonds and serve on steamed rice or hokkien (egg) noodles.