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Asparagus & Herb Salad

A delicious springtime salad that goes with everything.  We recommend trying it with baked trout, or if the weather permits, Barnsley lamb chops grilled on the barbeque.

Less than 45 minutes to prepare
Serves 2
Print Recipe

Ingredients

  • A bunch of asparagus
  • 1 tbsp rice wine vinegar
  • 1 tbsp veg oil
  • 1 tbsp brown sugar
  • 1/2 tbsp soy sauce
  • Fresh lime juice, from 1 lime
  • 1 tsp sesame oil
  • 1/2 tbsp grated fresh ginger
  • 1 small clove garlic, minced
  • 2 spring onions, finely chopped
  • 2 tsps chopped fresh mint
  • 2 tsps chopped fresh coriander
  • 1 tbsp sesame seeds
  • 50g sliced almonds

Instructions

  1. Chop the woody ends off the asparagus and set aside. You can use them in a soup recipe later.
  2. Finely slice the rest of the stalk. You can reserve the tips for dipping sauces if you like.
  3. Whisk all other ingredients in a bowl before adding to sliced asparagus, mixing well.
  4. cover the bowl and leave to rest in the fridge for an hour or so.
  5. Serve.
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