Asparagus salad

Asparagus, pea & spinach salad with lemon dressing

Make this even more summery by adding broad beans when they come into season in June

By , 01 June 2016
Asparagus, pea & spinach salad with lemon dressing
  • Ready in: 13 mins
  • Serves: 4
  • Price: £2.21 per serving

Crisp and vibrant, these versatile green spears have just come into season and look sunshine fresh in any dish!

Nutritional Info
Each 258g serving contains
  • Energy 1685KJ 405KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 657kJ/157kcal.
  • 150g fresh or frozen peas
  • 300g asparagus spears, peeled
  • 150g Asda Antipasti Chargrilled Artichokes, drained and halved (2tbsp oil reserved)
  • 1⁄2 x 180g bag baby spinach
  • 2tsp red wine vinegar
  • 1tbsp lemon juice and zest of 1 lemon
  • 1 ball mozzarella, torn
  • 10 Asda Nocellara Olives
  • 50g pine nuts, toasted
  • Basil leaves, to garnish
  • Torn bread, to serve
  • Simmer the peas in boiling water for 1 min. Cool in cold water and drain. Put the peas, asparagus, artichokes and spinach in a bowl.

  • In a separate bowl, mix together the reserved artichoke oil, vinegar and lemon juice.

  • Add the mozzarella and olives to the asparagus bowl and drizzle over the dressing. Scatter over the lemon zest, pine nuts and basil. Serve with bread.