Blood orange negroni
PREP TIME 5 MINUTES
SERVES 2
1 Half fill two chilled tumblers with ice cubes.
2 Add Campari, vermouth, gin and juice to a jug; stir to combine.
3 Pour into glasses and garnish with orange slices.
Asparagus, pea & pecorino salad with lemon dressing
PREP+ COOK TIME 40 MINUTES
SERVES 6
1 To make the pea pesto, cook peas in a medium saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain well. Process peas with the mint, pecorino, garlic and oil until smooth; season.
2 Make the whole lemon dressing, squeeze one lemon half; finely chop remaining lemon half, discarding any seeds. Place lemon juice, chopped lemon, eschalot and oil in a small jug; stir to combine, season.
3 Cook broad beans and sugar snap peas in a large saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain. Peel beige skins from broad beans; discard skins. Halve sugar snap peas lengthways.
4 Cut three-quarters of the asparagus in half lengthways. Using a mandoline or V-slicer, cut remaining asparagus into long thin ribbons. Transfer ribbons to a bowl of iced water. Set aside.
5 Heat a grill plate (or grill or barbecue) over high heat. Drizzle the halved asparagus with oil; season. Cook for 2 minutes each side or until charred and tender.
6 Place broad beans, sugar snap peas, chives and half the lemon dressing in a medium bowl; toss gently to combine. Season.
This story is from the Issue 92 edition of The Australian Women's Weekly Food.
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This story is from the Issue 92 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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