Meals and Courses

  • 3 tablespoons olive oil (optional)
  • 500 g (1 lb) asparagus
  • 125 ml (4 fl oz) Tarragon & Lemon Dressing (see page 14)
  • 125 g (4 oz) rocket or other salad leaves
  • 2 spring onions, finely sliced
  • 4 radishes, finely sliced
  • salt and pepper
  • herbs, such as tarragon, parsley, chervil and dill, roughly chopped
  • thin strips of lemon rind

Heat the oil (if used) in a large, nonstick frying pan and add the asparagus in a single layer. Cook for about 5 minutes, turning occasionally. The asparagus should be tender when pierced with the tip of a sharp knife and lightly patched with brown. Remove from the pan to a shallow dish and sprinkle with salt and pepper. Cover with the tarragon and lemon dressing, toss gently and leave to stand for 5 minutes.

Arrange the rocket on a serving plate. Sprinkle the spring onions and radishes over the rocket. Arrange the asparagus in a pile in the centre of the rocket. Garnish with herbs and lemon rind. Serve the salad on its own with bread or as an accompaniment to a main dish.

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