• 800 g asparagus, trimmed and blanched or steamed until just tender
• 1 red capsicum, roasted and diced
• 2 tomatoes seeded and diced
• 2 cloves of crushed garlic
• Zest of 1 lemon, julienned
• 1 long red chilli, seeded and finely chopped
• 1 tbsp lemon juice
• 3 tbsp olive oil
• 1 avocado, peeled and sliced

Drain and refresh the asparagus in ice water, drain and set aside. Combine all the ingredients except the avocado in a bowl.

Layer the asparagus on a platter alternating with the sauce and slices of avocado, and repeat this process. Garnish with fresh basil and freshly cracked pepper.

• 3 cups baby spinach (or silverbeet) leaves
• 175 g lean pork mince
• 70 g snow peas, shredded
• ½ c baby corn, diced
• 2 tsp finely grated ginger
• 1 clove crushed garlic
• 2 tsp soy sauce
• ½ teaspoon of honey
• 24 wanton wrappers

Wilt the spinach in hot water, cool and then squeeze out the excess moisture. Place the ingredients for the filling in a bowl and season with salt and pepper.

Layout your wonton wrappers on a clean surface and place two tsp of the mince mixture in the centre of each one. Using a pastry brush dampen the edges of the wrapper with water and fold them in half to enclose the filling.

Place the dumplings in a steamer lined with baking paper and cook for 6-7 minutes. Serve with extra soy and your choice of dipping sauces with some stir fried vegetables on the side. Delicious!