ASPARAGUS SALAD WITH A HERB AND TOMATO DRESSING

ASPARAGUS is one of those classic vegetables best eaten in May or June while the English varieties are at their best. Great with hollandaise, mayonnaise or even quite simply a tomato, shallot and balsamic vinaigrette.

Two varieties of asparagus are used in this dish. There’s green asparagus which is cut above the ground, and the white asparagus, which is deprived of light by soil being placed around the stem. The lack of light prevents it from producing chlorophyll and turning green. It results in a tender but expensive variety.

Serves four

Ingredients: One bunch English asparagus, peeled to just below the tip

One bunch white asparagus, peeled to just below the tip

Two beef tomatoes, peeled and flesh diced

Two shallots, finely-chopped

One tablespoon chives – chopped

Few leaves fresh basil, shredded

Two tbsp balsamic vinegar Six tbsp olive oil Juice of half a lemon

To Finish:

Sea salt Cracked black pepper Fresh herb sprigs Extra virgin olive oil

Method:

1. Blanch the asparagus spears in a pan of boiling salted water and cook until al dente – approximately two-to-three minutes depending on thickness. Plunge immediately into ice-cold water. 2. Mix together the tomato chunks, shallots, chives, vinegar, oil and lemon and season to taste – if making in advance, add the herbs at the last minute. 3. Cut the spears, removing any woody bits and arrange on plates. Place the tomato dressing on top and finally scatter on the sea salt, pepper, herbs and drizzle of extra virgin olive oil.