8-10 marron (or use crayfish, lobster or fresh prawns)
20-30 fresh asparagus stems (we used a mixture of green and white)
For the Salsa Verde
40g nasturtium leaves
1-2 cloves garlic
1 tsp wholegrain mustard
1 tsp Dijon mustard
Juice of ½ lemon
Pinch of salt
3-4 Tbsp olive oil
Nasturtium leaves and flowers, to garnish
Parmesan croutons, to garnish
Mayonnaise, to serve
- Just before serving, cook the marron in a large pot of salted boiling water for 3-4 minutes. Drain and set aside on a large platter.
- Cook the asparagus in a large pot of salted boiling water, drain and set aside.
- To make the salsa verde, mix all of the ingredients together in a pestle and mortar or using a food processor until a smooth paste is formed. Taste and check for seasoning.
- Toss together the asparagus and the salsa verde until well coated, arrange on a platter. Scatter over extra nasturtium leaves and flowers, crumble over parmesan croutons and serve immediately alongside the marron and good quality mayonnaise.
Recipe and image courtesy of www.sarahgraham.co.za