Shaved asparagus and sprout salad

Use the asparagus stalks only and reserve the tips for another dish.

For the satay salad dressing

1 Tbsp	Oil
1	Small onion, diced
¼ tsp	Chilli powder, use up to ½ tsp
½ cup	Crunchy peanut butter (Main)
1 cup	Water
1 Tbsp	Soy sauce
1 Tbsp	Lemon juice

For the salad

5	Asparagus spears, tender (Main)
2 cups	Mesclun leaves (Main)
2	Medium potatoes, steamed and cut into batons
1 cup	Crispy noodles
2	Eggs, hard-boiled, halved (Main)
½ cup	Snow pea sprouts
½ cup	Alfalfa sprouts
½ cup	Onion sprouts

Directions

1. To make the dressing, heat the oil in a saucepan and sauté the onion, until softened. Add the remaining ingredients. Stir, until well mixed and bubbling. Cool.
2. Shave the asparagus using a potato peeler. Combine with the mesclun and noodles. Drizzle with a little of the dressing.
3. Layer the potatoes and salad on a serving plate. Top with the eggs and sprouts and drizzle with a little more sauce. Serve at room temperature.

More springtime dishes from Jan

• Caramelised asparagus and bacon
• Whitebait and kaffir lime fritters