Make the most of asparagus during the English Asparagus season . This salad makes a beautiful and elegant starter but you can also serve it as a big salad to share. You could also make this with green beans.
Serves: 4
- 50g bitter salad leaves such as curly endive, rocket or baby chard
- 50g fresh peas (podded weight) or use frozen peas
- 50g broad beans (podded weight)
- 100g asparagus stems
- 100g fresh ewe’s curd (or any soft fresh cheese)
- Tarragon vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp tarragon vinegar
- 1 tsp lemon juice
- 1 tsp honey
- Pinch salt & pepper
1. Arrange the lettuce leaves on the plates
2. Snap the woody ends off the asparagus and drizzle with a little olive oil. Heat a griddle or frying pan until smoky hot and then cook the asparagus for approximately 5 minutes until it has black griddle marks (or until slightly browned if using a frying pan)
3. Blanch the peas and broad beans together for 2 minutes, drain well and put in a bowl.
4. Double pod the broad beans by slitting the skin with a fingernail or small knife and squeezing the bright green centre out. Discard the skins.
5. Mix together the olive oil, tarragon vinegar, lemon juice & honey. Pour the dressing over the warm vegetables and add salt and pepper, mix well.
6. Arrange the vegetables over the leaves and top with slices of the goat’s curd. Drizzle over any remaining dressing and serve straight away.