CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Asparagus slaw


  • 16 large asparagus
  • 3 large carrots
  • 1 large red onion
  • 1/4 cup (60 milliliters) olive oil
  • 2 tablespoons (30 milliliters) Dijon mustard
  • 2 tablespoons (30 milliliters) honey
  • 2 tablespoons (30 milliliters) sherry vinegar
  • Salt and pepper, to taste


  1. Peel asparagus with vegetable peeler until there is no flesh left, and reserve peels.
  2. Do the same with the carrots.
  3. Thinly slice red onions.
  4. In a mixing bowl, whisk together olive oil, mustard, honey, vinegar, salt and pepper.
  5. Add asparagus peels, carrot peels and red onions.
  6. Toss all ingredients together, and serve cold.
  7. Serve with trout and chips (see recipe).

You might like

View All Recipes
Crunchy coleslaw Crunchy coleslaw
Roasted heirloom carrots Roasted heirloom carrots
Succotash Succotash
Herb and butter couscous Herb and butter couscous
Fried shallots and capers Fried shallots and capers
Squash salad Squash salad