Shaved Asparagus and Pine Nut Salad
- 200g asparagus spears
- 60g baby spinach leaves
- 60g wild rocket leaves
- 2 baby gem lettuce, each cut into 4 wedges
- 25g pine nuts, toasted
- 2tbsp extra virgin olive oil
- Juice 1 lemon
- 1tsp Dijon mustard
1 Wash the asparagus and using your hands bend and snap off the woody end, then trim with a knife to neaten off.
2 Using a vegetable peeler, cut thin strips from the asparagus spears and place in a large bowl. Toss with the spinach and rocket leaves.
3 Arrange wedges of the baby gem lettuce on serving plates and top with a pile of the shaved asparagus and leaf mixture. Sprinkle over the pine nuts.
4 Mix together the olive oil; lemon juice and Dijon mustard with a pinch of salt and some ground black pepper and spoon over the salad to serve.