The Australian Women's Weekly

Salads and sides

Pumpkin and asparagus with buttermilk dressing


1.2kg piece Queensland blue pumpkin
¼ cup (60ml) extra virgin
olive oil
340g asparagus, halved
1 medium lemon (140g)
50g spring onion and chive
cream cheese, broken into small
¼ cup (40g) pecans, roasted,
chopped coarsely
coriander or shiso micro herbs, optional, to serve


1 fresh long red chilli, seeded, chopped finely, optional
⅓ cup (80ml) buttermilk
2 tablespoons extra virgin
olive oil
1 teaspoon honey
½ teaspoon finely grated lemon rind

Preheat oven to 220°C (200°C fan-forced). Line three large oven trays with baking paper.

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