Kary Osmond: Summer salad a perfect place for asparagus
I had some yummy early summer asparagus in my fridge that I wanted to use up, but I wasn’t in the mood to grill it. Currently we’re in the middle of a heat wave, so I was looking for something cool and filling to have for dinner.
I cooked the asparagus for a very short time in salted boiling water (only 1-2 minutes max) and then left it to cool before adding the rest of the ingredients to make a summer salad.
Serves 4 to 6
1 bunch asparagus, ends trimmed
1 tablespoon salt
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 green onions, thinly sliced
1 teaspoon Dijon mustard