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Directions
Steam asparagus spears for 6 to 10 minutes or microwave in a little water for half that time, until just tender. Plunge into cold water to stop them cooking. When cooled, drain and cut into pieces about 2 inches (5 cm).
Get a nice serving platter or plate. Arrange around the edge of the platter the rocket and the spinach leaves. Make an inner ring with the tomato slices, leaving the centre of the platter still bare. Place the asparagus in the centre.
For the dressing, whisk or stir together the olive oil, lemon juice, vinegar, salt and pepper. Taste and adjust. Then drizzle this dressing over the salad, covering as much as possible.
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