Warm Asparagus, Rocket, Pea & Bean Salad with Lemon & Mustard Dressing

Preparation & cooking time: 10 minutes Ingredients: 1lb/450g British asparagus 6oz/175g shelled young peas 6oz/175g shelled young broad beans 4oz/110g rocket leaves Juice of half a lemon 1 tbsp wholegrain mustard 4 tbsp olive oil ½ tsp runny honey Black pepper

Method

1. Clean the asparagus and trim any white ends or peel with a vegetable peeler

2. Blanch the asparagus, peas and beans in boiling water for two minutes or until tender

3. Combine the lemon juice, mustard, olive oil, honey and seasoning and shake well in a screw-top jar

4. Toss the vegetables in the dressing while they are still warm

5. Serve on a bed of rocket leaves

Recipe courtesy of
http://www.british-asparagus.co.uk/