Asparagus Salad 

Asparagus Salad 
© kitchenstory

Asparagus Salad

Asparagus is such a seasonal treat that it's best to treat it simply. This fresh and crunchy salad makes a good light lunch or side dish. A drizzle of poppy seed oil raises it above the ordinary.

Ingredients
150 g green asparagus, trimmed of woody ends, sliced into 3–4in pieces
10 cherry tomatoes, quartered
2 tablespoon(s) olive oil or vegetable oil
2 tablespoon(s) poppy seed oil
salt
pepper
2 spring onions, sliced, to serve
1 handful baby salad leaves, to serve
1 tablespoon(s) wine vinegar

Preparation:

  • Heat the oil in a frying pan. When hot, add the asparagus and fry for 5 minutes.
  • Season lightly with salt and pepper and add the poppy seed oil and vinegar. Mix well.
  • Add the tomatoes and stir briefly to coat in the dressing.
  • Serve garnished with the spring onions and baby salad leaves. 
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