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A Delicious Donation: Celebrating Local Asparagus at Everybody Eats Wellington

At Everybody Eats Wellington, we believe in the power of community and the importance of reducing food waste while providing nutritious meals to those in need. We’re thrilled to showcase a remarkable donation from Sam and Hannah Rainey from Mangaweka Asparagus (Sam is Jack’s brother), who generously gifted us a bounty of vibrant purple and green asparagus, asparagus that had missed the truck for collection and so would’ve not been able to be sold fresh. This delightful contribution not only highlights our amazing relationships with local growers but also exemplifies our commitment to creating delicious, wholesome meals for our community, from food that would otherwise be thrown away.

Our talented Head Chef, Alicia Mendez, has crafted a stunning entrée that celebrates this beautiful asparagus in all its glory: Green & Purple Asparagus Salad with Miso Citrus Dressing, Pumpkin Seed Dukkah, and Pickled Daikon. This dish is not just a feast for the eyes; it’s a testament to the incredible flavours and textures that can come from collaborating with local producers.

Recipe

Miso Citrus Dressing:

  • 2 tbsp miso paste
  • 4 tbsp oil (canola or olive)
  • Juice and zest of 1 tangelo (or any citrus)
  • 1 tbsp sesame oil
  • Pinch of salt
  • 1 tbsp vinegar (rice vinegar works well)
  • 1 tsp sugar (optional, to taste)

Salsa:

  • ½ daikon, (julienned for salsa, sliced for pickled)
  • 1 tomato, diced
  • ¼ red onion, finely chopped
  • ½ cucumber, diced
  • ¼ cup fresh coriander, chopped
  • Juice of 1 citrus fruit (like lemon or lime)

Pickled Daikon Garnish:

  • Use the sliced daikon from the salsa for a quick pickle: soak in a mixture of vinegar, sugar, and a pinch of salt for at least 30 minutes. You can use any pickled vegetable/s, you can also add any spices or herbs to the pickle if you choose, have some fun.

Dukkah:

  • ½ cup pumpkin seeds
  • 2 tbsp coriander seeds
  • 2 tbsp sesame seeds
  • 1 tsp salt

Asparagus:

  • 500g green and purple asparagus, trimmed
  • Marinated in the miso citrus dressing

Preparation Steps

  1. Prepare the Miso Citrus Dressing: In a bowl, whisk together the miso paste, oil, tangelo juice and zest, sesame oil, salt, vinegar, and sugar until smooth.
  2. Make the Salsa: Combine the julienned daikon, tomato, red onion, cucumber, coriander, and citrus juice in a bowl. Mix well and set aside.
  3. Make the Dukkah: Toast the pumpkin seeds, coriander seeds, and sesame seeds in a dry pan over medium heat until fragrant. Let cool and then blend to a coarse texture, adding salt to taste.
  4. Prepare the Asparagus: Marinate the trimmed asparagus in the miso citrus dressing for about 15 minutes. Preheat the grill to 220°C (428°F). Grill the marinated asparagus for 5 minutes until tender and slightly charred.
  5. Assemble the Dish: On a plate, arrange the grilled asparagus. Top with the salsa, sprinkle with pumpkin seed dukkah, and garnish with pickled daikon. Serve warm or at room temperature.
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A Commitment to Community

This delightful entrée not only showcases the incredible flavours of local produce but also emphasises the essential relationships we nurture with our growers and producers. Sam and Hannah’s donation is a shining example of how community collaboration can help reduce food waste and provide nourishing meals to those in need.

At Everybody Eats Wellington, we’re proud to serve meals made from fresh, local ingredients while creating a meaningful impact in our community. Together, with the support of generous donors and local farmers, we are making strides in eliminating food waste and ensuring everyone has access to nutritious food. Join us for dinner to savour some of the incredible food we receive and prepare into incredible dinners. https://www.mangaweka-asparagus.co.nz

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