Prepare the asparagus depending on its size as described on the left. Toss it with
At the same time, bring a pot of salted water to the boil and add the wild asparagus. Boil for 40 seconds, then drain and refresh in cold water for a minute.
In a small bowl, whisk the miso with the lemon or lime juice, then mix in the remaining rapeseed oil and season with salt and pepper.
Cut the Cape gooseberries in half, and roughly chop or slice the macadamia nuts.
Divide two-thirds of the asparagus between four plates and lay the wild asparagus on top. Place the remaining asparagus on top, drizzle with the dressing then scatter with the Cape gooseberries, nuts and watercress. Eat straight away so that the watercress doesn’t wilt.
© 2010 Peter Gordon. All rights reserved.