Roast Asparagus with a Simple

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Asparagus		200g
Red pepper		1/4
Yellow pepper		1/4
Celery		1
Cucumber		5cm
Cherry tomatoes		5
●Olive oil		5 tbsp
●White wine vinegar		4 tbsp
●Garlic puree		1 tsp
●Salt & pepper		as you like
●Sugar		1 tsp
●Honey		1 tsp
●Italian herbs		as you like

Method

Prep

5min

Cook

10min

Chop all the salad vegetables except the asparagus.

Make the salsa:put all the ●ingredients in a large bowl together with Step 1 and mix well. Keep in the fridge for 30 minutes.

The vegetables will release some moisture. The oil and vinegar will be diluted by this water, so it won't be too sharp.

Dry fry the asparagus in a frying pan for 1 minute on high heat. Turn off the heat and allow to finish cooking on residual heat.

Allow to cool then place on a serving dish and cover with the salsa on top.

Tips & Note

Keep the asparagus nice and crunchy for good texture. It will be a disaster if you overcook them so don't be afraid to let it cook on residual heat! You could add some raisins or 2-3 anchovy fillets, for a totally different taste.

Category

Others Britain Easy Peasy Healthy Marinated Pan Fried / Shallow Fried Quick Salads Super Quick Vegetarian Asparagus Bell Peppers Cucumber Honey / Syrup Salad Vegetables Tomato Christmas Lunch Spring Summer

Related celery olive oil white wine vinegar garlic herbs

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