ASPARAGUS, TOMATO AND BASIL SALAD
PREPARATION TIME: 10 MINS COOKING TIME: 5 MINS SERVES 4 (AS A NON-CARB SIDE)
3 bunches asparagus, woody ends trimmed, diagonally sliced into 4cm pieces
50g (2 cups) mixed salad leaves
or baby spinach leaves
250g punnet cherry
1/2 cup small basil leaves
1 Tbsp finely shredded parmesan 1 Tbsp pine nuts or chopped
walnuts, toasted (see Cook’s tip)
11/2 Tbsp white wine vinegar 2 tsp extra virgin olive oil 1 tsp honey
Freshly ground black pepper
1 Bring a saucepan of water to the boil. Add asparagus. Return to the boil. Drain and rinse under cold water to stop the asparagus cooking. Drain and pat dry with a clean tea towel or paper towel.
2 Put salad leaves, asparagus, tomatoes and basil in a bowl.
Toss to combine.
3 To make the dressing, whisk all the ingredients in a small bowl.
4 Add dressing to salad and toss to combine. Place salad on a serving platter. Sprinkle with parmesan and pine nuts. Serve.
To toast nuts, heat a small non-stick frying pan over medium. Add nuts and cook, stirring often, for 3-4 minutes or until lightly toasted.
Enjoy the taste of summer with versatile fresh asparagus