Sunday, 30 June 2013
Asparagus, Pea and Mint Salad.
A wonderful summer lunch or strater, but use very fresh ingredients esp the asparagus as its used raw.
First make the mint dressing.
Finely chop a small bunch of mint leaves and add to extra virgin olive oil, a splash of cider vingar, a tea spoon of french mustard and a grind of black pepper and a little salt. Mix thoroughly.
Thaw out some frozen peas or cook in advance and allow to cool.
Finely as you can slice the asparagus and place in a bowl with a dash of lemon juice.
Arrange some letuce or other salad leaves on a plate.
Mix the peas in with the asparagus and dress with the mint dressing.
Mix with the leaves and serve.