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Wild asparagus and broccoli salad
- Prep time:
- 10 mins
- Cook time:
- 10 mins
- Serves:
- 2 as a starter
This speedy start-of-summer salad combines crisp spears of wild asparagus and broccoli with olives, fontina cheese and a sprinkling of Japanese breadcrumbs
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Ingredients
Method
1. Blanch the broccoli and asparagus for a few minutes (or until tender) in a large pan of boiling salted water. Do not refresh in iced water.2. Arrange the blanched vegetables on a plate.
3. In a pan gently heat the olive oil, garlic and crushed green peppercorns. After 1-2 minutes, add the olives and lemon juice.
4. Lay the slices of cheese over the vegetables and dress the salad with the warm olive oil. Scatter over the toasted crumbs and serve.
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