Asparagus Salad Recipe

Origin: Britain Period: Traditional

Ingredients:

400g young asparagus
3 tbsp olive oil
1 tbsp tarragon vinegar
1 tbsp chilli vinegar
1 tbsp fresh parsley, finely chopped
1/2 tsp fresh tarragon or chervil (wild chervil is good), finely chopped
2 gherkins, chopped
salt and freshly-ground black pepper

Asparagus Salad Preparation:

Method:

Bring a pan of water to a boil, trim any woody ends from the asparagus then place in a steamer basket and cook for about 7 minutes, our until crisp-tender. Take the asparagus out and set aside to cool. Remove the tips and set aside then cut the stems into 3cm lengths at an angle (bias cut).

Whisk together the olive oil, vinegar and herbs and season to taste with salt and freshly-ground black pepper. Combine the asparagus stalks and gherkins in a bowl then pour over the dressing before tossing to combine. Garnish with the reserved tips and serve.

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