An easy to make salad with raw asparagus. It really works! It works best when ingredients are slightly warm or room temperature.
Course lunch, Salad
Keyword Asparagus, peppers, Salad
Prep Time 10minutes
Cook Time 20minutes
200grpeppersany size or shape
1/2bunchasparagusAbout 6 spears
150grtomatoesthe tastiest you can find
100gr mixed herbs (eg coriander, parsley, chives, basil)Use what you have available
1-2tbs olive oilor rapeseed oil
salt and pepperto taste
Heat oven to 200C, Gas 6 Cut the pepper into slices about 1 cm thick and place in pan to roast. Sprinkle over 1 tablespoon oil and mix well. Bake until soft - about 20 minutes. Set aside
Meanwhile, prepare the other ingredients.
Finely chop the herbs and set aside
If you have cherry tomatoes, cut in half. Otherwise cut into pieces no larger than 2 cm.
Snap the asparagus and set aside the woody part. Slice the asparagus spears thinly, diagonally.
If you are using a pomegranate, remove the pith surrounding the seeds and set seeds aside.
Now assemble the salad. When the peppers are still warm, mix in the herbs and pomegranate seeds if using. There should still be some oil remaining in the pan which will help form your dressing. Add the lemon juice and mix. Taste and add salt and pepper and more oil and lemon if required. Finally fold in the asparagus and tomatoes and serve.
If you make this in advance, bring to room temperature before serving.
This is a versatile salad. You can vary the herbs used. You could add goats cheese to make a more substantial salad.
Recipe created by Danielle Ellis of Severn Bites Copyright 2019. Please only reproduce with permission.