It's time to start making salads and asparagus turns a basic salad into a meal, plus it adds a visual delight. With the squishy bocconcini and fresh herbs, it goes without saying that it's worth putting on your menu. Add a few nuts add for extra flavour and texture. And, finally, plenty of freshly ground pepper and a squeeze of lemon.
|¼ cup||Olive oil|
|2 Tbsp||Lime juice|
|1 tsp||Dijon mustard|
|2 bunches||Asparagus, trimmed (Main)|
|1 cup||Cherry tomatoes, halved|
|½ ||Telegraph cucumbers, peeled into thin slices|
|200 g||Bocconcini balls, halved|
|½ cup||Fresh mixed herbs, use chives, dill, basil or parsley|
- First, combine dressing ingredients in a jar and shake well.
- Plunge asparagus into a pot of boiling water for three minutes. Remove while still vibrant green and place into icy water to cool them quickly.
- Just before serving, assemble salad - into a large bowl place asparagus, tomatoes, cucumber and bocconcini. Toss with dressing. Season with salt and pepper.
- Serve on a large platter, as a starter or side dish.