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


  • 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


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

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think