A salad of contrasts that looks beautiful on the festive table – fresh asparagus, sweet oranges and dates, and crunchy almonds.
Blanch the asparagus in boiling salted water for 3-4 mins, drain and refresh under cold water, then put into a bowl.
Cut the peel from the oranges, With the fruit in your hand, remove orange segments by slicing in towards the core as close to the membrane as possible. Work over a bowl to catch the juices and add the segments to the asparagus as you go. Squeeze whatever's left to get all of the juice once you're done, approx. ¼ cup.
Remove the pips from the dates and cut into quarters, add to the bowl along with the rocket.
Whisk together the almond butter, ground coriander, reserved orange juice and olive oil. Season to taste.
Put onto a platter and drizzle with the dressing. Garnish with the mint and slivered almonds.
2 bunches asparagus, trimmed and halved (or use green beans if asparagus not available)
8 medjool dates
Small handful rocket leaves
2 tablespoons almond butter
¼ teaspoon ground coriander
3 tablespoons extra virgin olive oil
½ cup mint leaves
2 tablespoons toasted slivered almonds