Asparagus and cucumber salad
Item 1 of 1
- Side
- 2
- 30 minutes
Paul Ainsworth's bright asparagus salad recipe keeps things light, combining the woody spears with cucumber, spring onions and radish to make a delicious side.
First published in 2015
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Ingredients
Metric
Imperial
- 6 asparagus spears, tips removed, halved lengthways
- 3 spring onions, halved lengthways
- 1 cucumber, peeled, deseeded and shaved into strips
- 4 French breakfast radishes, sliced lengthways
- 1 tsp chives, chopped
- 1 tbsp of chervil, chopped
- 1 dash of lemon juice
- salt
- ground black pepper
- olive oil
SAVE RECIPE
Method
1
Prepare all of the salad vegetables - ensure you take your time when preparing and cutting each of the ingredients to ensure a presentable finish
- 6 asparagus spears, tips removed, halved lengthways
- 3 spring onions, halved lengthways
- 1 cucumber, peeled, deseeded and shaved into strips
- 4 French breakfast radishes, sliced lengthways
- 1 tsp chives
- 1 tbsp of chervil
- olive oil
- 1 dash of lemon juice
- salt
- ground black pepper
2
Mix the salad ingredients together in a bowl with the lemon juice and olive oil. Season to taste with salt and freshly ground black pepper and serve immediately
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