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.
Dressing
¼ cup | Olive oil |
2 Tbsp | Lime juice |
1 tsp | Honey |
1 tsp | Dijon mustard |
Salad
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 |
Directions
- 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.