When you really want to show off the freshest spring vegetables, you don't need to do much at all. Eating them raw or lightly blanched with a good tuna dip is a delicious light meal.
1 bunch asparagus
Other assorted spring vegetables such as carrots, baby capsicum, cauliflower and green beans, washed and trimmed
185g can tuna in spring water
125g cream cheese
¾ cup good quality mayonnaise
1 tsp Dijon mustard
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp coriander powder
juice and grated rind of ½ lemon
2 spring onions, finely chopped
1 tbsp finely shredded parsley
1. Snap the hard portion of the stalk away from the asparagus and place the spears in a heatproof bowl. Pour boiling water over them and allow to stand for 1 minute. Pour off the hot water and refresh the asparagus in iced water. Drain and allow to dry.
2. For the tuna dip, combine all the ingredients except the spring onion and parsley in a food processor and process until roughly combined but not completely smooth. Stir through the spring onion and parsley and allow to stand for at least 30 minutes to allow the colour of the turmeric and flavour of the spices to develop.
3. Serve the asparagus and other vegetables with the tuna dip.
Adam's tip: When mixing spices with mayonnaise or other liquids that won't be heated, give them time to infuse. Set aside for at least 30 minutes to get the best flavour.
Also try: my Chicago-style hot giardiniera pickle