For the salad:
For the dressing:
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
First prepare the asparagus. Hold the spears individually and find the weak spot neat the cut end. Using your fingers, break off the cut end.
Bring a pan of water with a pinch of salt to the boil. Add the asparagus and cook for 1 minute. Drain and leave to one side.
Heat a large saucepan over a high heat and add the pancetta. Cook until brown and crispy.
Remove the pancetta from the pan and leave to one side.
Add the cooked asparagus to the pancetta pan and cook for 1 minute over a high heat.
To assemble, pile the sliced little gem, cherry tomato halves, cucumber chunks, pancetta and asparagus high on a plate or bowl.
Sprinkle with chives.
Place all the dressing ingredients in a small jar and shake well. Dress liberally.
Enjoy!
DOWNLOAD OR PRINT RECIPE HERE.
A sliced avocado and/or toasted pine nuts would make a lovely additions.”
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