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Ingredients
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Vegetables
Fruits
Condiments
Method
Preparation
- 1
Prepare the Asparagus
Trim the asparagus ends and rinse them under cold water. Blanch the asparagus in boiling salted water for about 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
- 3
Prepare the Mango
Peel the mango and cut the flesh away from the pit. Slice the mango into thin strips or cubes and set aside.
- 4
Prepare the Kaiware
Rinse the kaiware (daikon sprouts) under cold water and drain well. Set aside.
- 5
Prepare the Beet Aioli
If using store-bought beet aioli, simply set it aside. If making from scratch, blend cooked beets with mayonnaise, garlic, lemon juice, salt, and pepper until smooth.
Assembly
- 6
Assemble the Garden Plate
On a serving platter, arrange the blanched asparagus as the base. Layer the sliced avocado and mango on top of the asparagus. Scatter the kaiware sprouts over the top.
- 7
Serve with Beet Aioli
Drizzle the beet aioli over the assembled vegetables or serve it on the side for dipping. Enjoy your fresh and vibrant garden dish!
