- Serves: 4-6
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Effort: easy
- 350 g asparagus, trimmed and halved
- 100 g salad leaves, such as lambs lettuce, spinach and rocket
- 2 tbsp extra virgin olive oil
1. Bring a medium pan of salted water to the boil and cook asparagus for 5-6 minutes until tender. Drain and rinse gently under cold water, then dry on kitchen paper.
2. In a large bowl, toss the asparagus with the salad leaves, olive oil and lots of seasoning.
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