Harry’s Wacky Asparagus Salad:

Episode 3: Welcome back to our Wacky Vegetable of the Week series! If you’ve been following along, you know that we’ve embarked on a journey where we encourage you, your friends and your family to explore a new and unusual vegetable each week.

This week, Harry is showing us how to transform the not-so-wacky but often intimidating asparagus into a mouthwatering salad!

Harry’s Wacky Asparagus Salad:

1. Combine sunflower & pumpkin seeds, maple syrup and chili flakes in a bowl. Spread on a baking tray.
2. Wash and chop asparagus, toss with more maple syrup, chili flakes and lemon juice. Add fresh rosemary if desired.
3. Bake at 180°C for 8 minutes.
4. To make the dressing, combine coconut yoghurt with lemon juice, rosemary, salt and pepper.
5. Drizzle the dressing over roasted asparagus. Top with pickled onions, roasted seeds and optional chopped chili for an extra kick. Enjoy!

Tag us in your asparagus creations!