Exotic asparagus with a spicy mango sauce

The lovely sweetness of the mango pares nicely with the white asparagus to make this refreshing spring salad.

Exotic asparagus with a spicy mango sauce

Serving Size: 4


  • 750 grams white asparagus
  • a pinch sugar
  • 1 mango
  • 125 ml. soy cream
  • 2 tsp. grainy mustard
  • salt and pepper
  • some garden cress to garnish


  1. Peel the asparagus (instructions below).
  2. Cook the asparagus for about 30 minutes in lightly salted water with a pinch of sugar until the asparagus stems are soft.
  3. When the asparagus are ready chill in the refrigerator until ready to serve.
  4. Cut the mango (instructions below)
  5. Peel and slice the mango.
  6. Reserve one half of the slices as garnish.
  7. Place the other peeled half in a blender with the soy cream and mustard.
  8. Puree until the sauce has a smooth texture.
  9. Season to taste with salt and pepper and possibly a splash of lime juice.
  10. Chill the sauce in the refrigerator until ready to serve.
  11. Serve the asparagus on a bed of lettuce, garnished with the mango, the sauce and some garden cress.

Making Exotic asparagus with a spicy mango sauce from Harald Walker on Vimeo.

How to peel asparagus

  1. Carefully with one hand, hold the asparagus just below the tip.
  2. Holding the vegetable peeler with the other hand peel the asparagus from top to bottom in one long movement.
  3. Slightly turn the asparagus so that you peel all the way around.
  4. Cut of the end of the woody stem.

How to cut a mango

  1. Slice the mango 2/3’s of the way into the center along the widest face of the mango. Do not go all the way to the middle as that is where the stone is.
  2. Turn the mango around and cut the same amount from the other face of the mang.
  3. Sometimes it is also possible to trim a bit off the remaining sides, however the stone may be too large making it not possible.


This recipe is also tasty as a side dish, only then, you would serve the asparagus and sauce warm, and without the lettuce.