I found the cutest bundles of baby asparagus the other day, and just had to purchase them. The next choice was what to do with something so special. Something simple in flavour and combination. A quick panfry with a few other ingredients so as not to hide the tenderness of the stalks was needed. Red capsicum shaved halloumi strips, squeeze of lemon, fresh cracked pepper and a handful of mint leaves all tossed in for a tasty snack to highlight those cute little stalks.
baby asparagus mint & halloumi
Serves 1 – 2
ingredients
1 bundle of baby asparagus, whole with ends trimmed
½ red capsicum, cut in strips
6 shaved strips of halloumi (vegetable peeler lengthwise)
½ lemon, juiced
fresh cracked black pepper
a handful of fresh mint leaves, torn
preparation
1. In a non-stick pan, pan-fry asparagus for a few minutes.
2. Add in capsicum strips – pan-fry, tossing for a few minutes more.
3. Add halloumi strips; when halloumi has browned, add lemon juice, black pepper and let cook for a minute longer, then remove from heat and toss in mint leaves.
Serve as a side dish for two or a tasty snack for one.
Goodness shared from Donna
