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What to do
1. To make the dressing, place all of the ingredients in a bowl and whisk to combine.
2. Prepare an ice bath by filling a large bowl with water and adding ice cubes.
3. Bring a large saucepan of salted water to the boil and blanch the asparagus for 1 minute. Remove the asparagus and refresh in the ice bath. Add the risoni to the same saucepan and cook for 15-20 minutes until al dente. Drain and rinse under cold water. Set aside to cool.
4. When the risoni is completely cool, place in a salad bowl and mix in the dressing and remaining ingredients.
Recipe from Alimentari by Linda and Paul Jones, published by Hardie Grant Books RRP $39.99 – available nationally.