Grilled wild & regular asparagus with sweet miso dressing, watercress, Cape gooseberries & macadamia nuts


Preparation info

  • For


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

This incredibly simple salad makes for a lovely refreshing course, although it’s also great when served as part of a multi-course meal. When we started shooting this book in June it coincided with the end of the season for what is called (in restaurant speak) wild asparagus. In the photo they’re the thin green stems with what looks like a wheat head on them. The reality is that there is actually asparagus which only grows wild but it is becoming quite rare. In the UK it’s only found in a fe