Recipe Tip: Asparagus Salad - Falstaff
Top Recipe. All ingredients and tips for getting it right. 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.
- 2 tablespoonolive oil or vegetable oil
- 150 ggreen asparagus, trimmed of woody ends, sliced into 3–4in pieces
- 2 tablespoonpoppy seed oil
- 1 tablespoonwine vinegar
- 10cherry tomatoes, quartered
- 2spring onions, sliced, to serve
- 1 handfulbaby salad leaves, to serve
Step 1Heat the oil in a frying pan. When hot, add the asparagus and fry for 5 minutes.
Step 2Season lightly with salt and pepper and add the poppy seed oil and vinegar. Mix well.
Step 3Add the tomatoes and stir briefly to coat in the dressing.
Step 4Serve garnished with the spring onions and baby salad leaves.
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