ASPARAGUS – October
SPRING VEGETABLE SALAD
1 small head of broccoli
2 tablespoons olive oil
1/4 cup slivered almonds, toasted
4-6 radishes, thinly sliced
2 handfuls baby spinach
juice of 1/2 lemon
sea salt and freshly ground pepper
Bend the asparagus spears in two and they’ll snap naturally to indicate the part that should be discarded. Slice each spear diagonally in two.
Slice broccoli flowerets.
Heat the olive oil in a large saute pan. Add the asparagus and broccoli with a pinch of sea salt and cook for 4-5 minutes, tossing a few times. You may well need to add a splash of water. Cover. The veges should be crisp tender and still bright green when you finish cooking. Cool.
In a large bowl mix baby spinach, radishes, toasted slivered almonds, lemon juice, asparagus and broccoli. Season well.
Turn on to a serving platter.