Asparagus Mint Twist Salad

Recipe Developed by Dayshona Montour, Culinary Student from Hamilton Liason College


  • 2 lbs Ontario asparagus washed and trimmed
  • 1 large carrot washed and peeled
  • 2 tsp lemon juice
  • 1 tsp sesame oil
  • 1 tbsp white corn syrup
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley


  • Remove asparagus heads and blanch them in boiling water for 3 minutes or until tender.
  • Drain and place in ice water until cool. Remove from water and pat dry. Reserve for later use.
  • Shave the asparagus spears into thin ribbons using a peeler. They should look like wide thin noodle.
  • Repeat ribbon process with the carrot.
  • In a small bowl whisk together lemon juice, sesame oil, white corn syrup, salt and pepper, mint and parsley. Mix and let sit aside for herbs to infuse.
  • In a large bowl, mix together asparagus ribbons, carrot ribbons and dressing. Add dressing 1 tsp (5 mL) at a time until desired flavour is reached.
  • Season asparagus heads with salt and pepper to taste and use as a garnish.


Servings: 4 side salads
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