So its asparagus season, yes! I’m so lucky as I live on the border of East Sussex and Kent. I have 2 asparagus farms within 10-15 minutes. This means I will be living off asparagus for the next month. The asparagus farm I go to has different grades, so you can get wonky ones for a cheaper price and they then go up in size and price. The new one to me this year is called kitchen asparagus, this variety is thinner and when I was speaking to the grower, she suggested that these are the best for salads. They were delicious and added such a nice crunch.
Ingredients (serves 1)
- 2 boiled eggs, peeled and sliced (I boil mine for 8 minutes)
- 5 cherry vine tomatoes, halved
- 4 asparagus, tips only (see notes)
- Big handful of rocket leaves
- 1 tbsp olive oil
- 1 tsp honey mustard (if you need to make your own just add Dijon then half a teaspoon of honey)
- Good pinch of sea salt
- Pinch of fresh black pepper
- Start by adding the tomatoes to a bowl, add a good pinch of sea salt over them. Give them a stir and if you can leave them for about 10 minutes. This will release their juices and make them sweeter.
- To a bowl add the rocket leaves. Add the tomatoes but leave the juices that have been released in the bowl.
- Add the sliced egg and asparagus tips to the salad.
- Add the olive oil and honey mustard to the bowl with the tomato juices. Give it a stir to combine, Drizzle the dressing over the salad and finish off by sprinkling some pepper of the egg. Enjoy 😊
Note – To get just the asparagus tips hold each end of the asparagus and bend towards each other, it will naturally snap in the right place. I use the left over stems to make soup.