Easter asparagus salad


 

Asparagus

500g/17.6 oz

Peas

300g/10.6 oz

Rocket

1 bunch

Goat's cheese

350g/12.3 oz

Olive oil

Parsley

6 tbsp

Garlic

2 cloves

Salt

Ground pepper


Wash and trim the asparagus, cutting off the woody ends.

Blanch in plenty of boiling, salted water until cooked but retaining bite. Drain, leave to cool slightly and cut into pieces at an angle.

Blanch the peas in boiling, salted water for about 5 minutes. Drain and leave to cool.

Wash the rocket and spin dry.

Peel the garlic and press into 8 tbsp olive oil. Add the herbs, salt and plenty of pepper and puree finely with an electric hand blender.

Leave to stand for 5 minutes.

Mix the asparagus, peas and rocket and divide between 4 plates.

Scatter with spoonfuls of goat's cheese and serve drizzled with the garlic and herb dressing. Fresh, crusty white bread goes well with this dish.

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