This is so easy to make, super quick, fresh and delicious. It's a mountain of green; the flavours go together really well, and I think show off the asparagus to its very best. Now technically, you should use fresh peas, but it's still a bit early for those, so I used frozen (slap me on the wrist but it was still tasty!). I'm not sure whether the seasons for asparagus and peas cross over at all as the former is only around for such a short time, but perhaps you can get fresh peas at this time of year somewhere!?
I think the chilli is really great with this, but then again I tend to put chilli in most things. Chilli rapeseed oil was especially good for a bit of bite. Do take that extra 2 minutes it takes to roast and salt the pumpkin seeds - it makes all the difference!
You'll need:
A bunch of asparagus, chopped on the diagonal into 2-3 inch lengths
A couple of handfuls of peas per person, blanched
Some baby leaves
A handful of pumpkin seeds, roasted in a dry pan till they start to pop then given a little salt
Feta (although it doesn't need it)
For the dressing - combine well:
Half a chilli, chopped up tiny small, or some chilli oil (I used both)
Olive oil (or use chilli oil)
Juice of half a lemon or so
A good handful of mint, torn
Salt and pepper
I like to cook asparagus on the griddle pan to get a lovely smoky flavour but still allow it to retain its juiciness. It'll need about 5 mins on a super hot griddle pan, turning regularly. Once that's done, all you need to do is arrange the salad leaves on a plate, mix up the asparagus and peas, then dress them, mixing well. Pile up on top of the leaves, sprinkle with the warm toasted seeds and a little feta. Serve with warm ciabatta.
I think the chilli is really great with this, but then again I tend to put chilli in most things. Chilli rapeseed oil was especially good for a bit of bite. Do take that extra 2 minutes it takes to roast and salt the pumpkin seeds - it makes all the difference!
You'll need:
A bunch of asparagus, chopped on the diagonal into 2-3 inch lengths
A couple of handfuls of peas per person, blanched
Some baby leaves
A handful of pumpkin seeds, roasted in a dry pan till they start to pop then given a little salt
Feta (although it doesn't need it)
For the dressing - combine well:
Half a chilli, chopped up tiny small, or some chilli oil (I used both)
Olive oil (or use chilli oil)
Juice of half a lemon or so
A good handful of mint, torn
Salt and pepper
I like to cook asparagus on the griddle pan to get a lovely smoky flavour but still allow it to retain its juiciness. It'll need about 5 mins on a super hot griddle pan, turning regularly. Once that's done, all you need to do is arrange the salad leaves on a plate, mix up the asparagus and peas, then dress them, mixing well. Pile up on top of the leaves, sprinkle with the warm toasted seeds and a little feta. Serve with warm ciabatta.
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