Asparagus and Apple Salad
1 bunch asparagus (250g)
1 red-skinned apple, cored and sliced
2 courgettes, cut into chunks
1 tablespoon oil
2 tablespoons white vinegar
1 teaspoon prepared wholeseed mustard
1 teaspoon sugar
Cut the asparagus into 5 cm lengths. Blanch in boiling water for 2-3 minutes. Cool under cold running water. Drain.
Place the cooled asparagus, apple and courgettes in a bowl. Blend the oil, vinegar, mustard and sugar together. Pour over the asparagus mixture. Mix well.
Serves 4.
Variation:
Use 8-10 strawberries in place of the apple.
Ready to Print. Ref : 0001, Sourced from 