Friday, 25 April 2014

Green asparagus and cucumber salad

I have a feeling that far too soon all spring vegetables are appearing on grocery store shelves this year:). So far, my appetite has not filled with artichokes and suddenly broad beans and peas has appeared, which are now slowly fall into oblivion giving way to green and white asparagus. First recipe I've made this year using this delicious vegetable is a very simple salad with green asparagus, cucumber and romaine lettuce, with plenty of fresh coriander, chives and dried tarragon, with sweet and sour sauce made by mixing wholegrain French mustard, olive oil, balsamic vinegar, salt and honey.

Ingredients (serves 1):

200 g green asparagus
5 leaves romaine lettuce
1/2 cucumber
2 tablespoons chopped chives
2 tablespoons chopped coriander or parsley
1 tablespoon dried tarragon
2 tablespoons capers in vinegar (drained)


3 tablespoons olive oil
1 teaspoon balsamic vinegar
1 teaspoon honey
1 teaspoon wholegrain French mustard
2 pinches coarse sea salt



Put the mustard into a bowl. Add the vinegar and mix well. Then add the olive oil, honey and salt. Mix until combined.

Wash and dry the lettuce leaves. Then cut them into 1 cm strips. Peel and slice the cucumber, then chop the slices in half to make a half-moon shape. Put the lettuce and cucumber into a bowl.

Add the capers, coriander, chives and tarragon. Pour in the sauce and mix well.

Boil (for 3-5 minutes) or steam (4-5 minutes) the asparagus. Then drain and dry them well and finally add them to the rest of the salad ingredients.

Enjoy !!!

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