I have been meaning to post this Recipe for a good couple of weeks now. I had so much interest for the recipe it’s unbelievable, I was so pleased.  I suppose like myself others love vibrancy on their plate and know that what tastes fantastic is also great for one’s body too. 

By now, you will know that I love colourful dishes, many different colours on one plate however with this one, sticking to all green really worked. I based it around a salad I used to do years ago, but really raided my fridge and added as much other herbs that I needed to use up. Not only was it a great healthy dish that day but as always I was using things up, so Bonus! 

  If you love really Fresh, seasonal vegetables and want a bit of a boost, this is for you. The taste that the sexy, slinky Asparagus gives along-side the Peas, mint and fennel is just divine.  I don’t like to overpower Asparagus too much, I love to taste them as they are…At their best and they don’t have a very long season, so in that time, appreciate them! 

   What is also great about this dish is that you can have it as it is or as a great accompaniment to chicken or Fish. I can just see myself among Family and friends tucking into a huge bowl of this whilst passing it around, the Sun shining down on us and of course in hand with a lovely crisp White wine… or even a Light Beer.



Super Spring Green Asparagus Salad:

Ingredients:

Salad

( Can’t be too specific, after all it is a Salad so you put in as much as you want)

–  A handful of Asparagus Spears, wood end taken off
–  A handful of Washed baby Leaf Spinach
–  A Large handful of Washed Watercress, take off some of the thicker stalks
–  A good Handful about 50g of Petit Pois, defrosted and drained
–  Fennel Sliced very finely. Remember to peel the outer string like you do with Celery
–  Also Fennel fronds to sprinkle
–  Snipped Salad Cress
–  Fresh Flat leaf Parsley
–  Fresh Mint Leaves
–  Chopped Dill ( not too much as very strong)

I personally feel that this Salad doesn’t need anything to go on it as it shines on its own, however I did try a few dressings to check and one in particular jumped out. 

Dressing:

–  Plain Greek style Yoghurt ( You could use Low fat if you wanted but contains more sugar in some cases)
–  Cucumber peeled and diced finely
–  Finely Chopped Fresh Mint 
–  A spritz from a Fresh Orange and a little Zest

Method:

*  In a pan of boiling water cook the Asparagus Spears for 2 minutes, then plunge into iced water to keep them Vividly Green.

*  Chop into 1-2 inch pieces.

*  Assemble your Salad as you wish.

*  Place your Yoghurt dressing ingredients into a small glass Jar and shake or mix in a bowl.

*  Done!