Published 26th May 2018
Asparagus, Radish, Chine & Tomato Salad
250g thick Lincolnshire Asparagus (Syston Farm Shop)
1 medium carrot (grated)
5 round radishes (sliced)
1 baby gem lettuce (shredded)
6 cherry tomatoes (halved)
200g Lincolnshire Chine (Ancaster Butchers/Lincolnshire Co-op)
A good drizzle of Lincolnshire Drizzle Lemon Salad Dressing
A drizzle of Ownsworth’s Rapeseed Oil
A few shavings of Lincolnshire Poacher cheese (optional)
Firstly, shred the baby gem lettuce (or other varieties if you prefer) and place in a serving bowl. Next grate the carrot and slice the radishes and scatter these over the lettuce.
Next wash and dry the asparagus before drizzling a little of Ownsworth’s rapeseed oil into a frying pan and gently frying the asparagus for 5-8 minutes, turning frequently so as to soften them but not colour them. Remove the asparagus from the frying pan and place on a board and allow to cool slightly. I like to cut these long stems into 3 pieces and cut them on the diagonal (adds interest and shape to your salad!)
Halve the cherry tomatoes and scatter over the lettuce along with the pieces of asparagus. Toss a few thin slices of Lincolnshire Chine on top of your salad and then using a couple of spoons carefully mix up the salad before drizzling over some of the zesty Lincolnshire Drizzle Lemon Salad Dressing and giving it all a final toss and mix.