Asparagus salad [1]

1 14oz. Tin of sreetcorn in brine

2 bunches of asparagus, ends trimmed

2fl oz. olive oil

1tsp. Honey

1.5oz. Fresh herbs(any), chopped

0.5fl oz. white wine vinegar

0.5fl oz. lemo juice

Salt and pepper to taste

Servings

4

Person

1

Boil the asparagus and sweetcorn in salted water for 2 minutes, set aside and cool
2

Whisk together the remaining ingredients in a bowl and season
3

Toss all the ingredients together and chill

Cooks Note

Serves 4; This salad can keep for up to 2 days