Asparagus with Lemony Dressing
1 fresh asparagus bunch, trimmed
1 handful rocket leaves
1 tbsp olive oil
2 - 3 tbsp freshly squeezed lemon juice
1 pinch salt
1 pinch freshly ground black pepper
First, make the dressing. Put the olive oil and lemon juice in a jug or small bowl, and whisk until combined. Season with salt and black pepper.
Cook the asparagus in boiling salted water for 2–3 minutes, or until tender.
To serve, sit the asparagus on the rocket leaves, and dress liberally with the dressing. Serve immediately.
Healthy and easy recipe… Bon appétit!
Picture by Kathleen