First posted: Jan 29, 2016

Marron and Asparagus Salad with Nasturtium Salsa Verde



Cooks in:        Serves:4-6

  • 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 chilli
  • 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

What to do

1. 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.

2. Cook the asparagus in a large pot of salted boiling water, drain and set aside.

3. 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.

4. 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.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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