British asparagus is only around for about six week from May to mid June so make the most of it. This recipe for a tasty summery salad is light and healthy

  • 10mins
  • 2
  • Easy

Ingredients

  • 200g asparagus spears
  • 60g baby spinach leaves
  • 60g wild rocket leaves
  • 2 baby gem lettuce, each cut into 4 wedges
  • 25g pine nuts, toasted
  • 2tbsp extra virgin olive oil
  • Juice 1 lemon
  • 1tsp Dijon mustard

Method

Wash the asparagus and using your hands bend and snap off the woody end, then trim with a knife to neaten off.

Using a vegetable peeler, cut thin strips from the asparagus spears and place in a large bowl. Toss with the spinach and rocket leaves.

Arrange wedges of the baby gem lettuce on serving plates and top with a pile of the shaved asparagus and leaf mixture. Sprinkle over the pine nuts.

Mix together the olive oil; lemon juice and Dijon mustard with a pinch of salt and some ground black pepper and spoon over the salad to serve.

Recipes from www.booths.co.uk

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