ASPARAGUSSPARAG WITH SPRING ONION DRESSING

SERVES 4 250g asparagus FOR THE DRESSING

2 tbsp chopped flat-leaf parsley 1 tsp sumac 2 tsp capers, rinsed, drained, roughly chopped finely grated zest ½ lemon, plus squeeze of juice to taste 1 tsp English mustard 4 spring onions, trimmed, thinly sliced 2 tbsp extra-virgin olive oil sea salt and black pepper 1 Bring a large pan of water to boil. Snap woody ends off asparagus stems (they should naturally break where they become woody). Drop asparagus in boiling water and simmer about 3 mins until just tender. Fresh, slender asparagus will only take 1-2 mins.

2 DRESSING Meanwhile, combine parsley, sumac, capers, lemon zest, mustard, spring onions and olive oil. Season with a squeeze of lemon juice, some pepper and a little salt (capers will add salt). Stir mixture well.

3 When the asparagus is cooked, take 3-4 tsp of cooking water before drained and add to dressing to loosen it a little. Drain asparagus and place in a warmed dish. Spoon over dressing and serve.