Posted on
17 September 2012
by
ewfood
Asparagus salad
Ingredients
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
Preparation
-
Boil the asparagus and sweetcorn in salted water for 2 minutes, set aside and cool
-
Whisk together the remaining ingredients in a bowl and season
-
Toss all the ingredients together and chill
Cooks Note
Serves 4; This salad can keep for up to 2 days
-->
Join the Conversation