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    Warm Asparagus Salad

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    Warm Asparagus Salad

    Serves: 4

    Ingredients

    • 250g asparagus
    • 2 tbsp wholegrain mustard
    • 1 tsp runny honey
    • 4 tbsp extra virgin olive oil
    • juice of half a lemon
    • pinch freshly ground pepper
    • 100g roquette leaves
    • 250g halved baby beetroot
    • pinch toasted walnuts

    Method

    1. Cook 250g halved, trimmed asparagus in boiling water for 2-3 minutes until tender. Whisk together 2 tbsp wholegrain mustard, 1 tsp runny honey, 4 tbsp extra virgin olive oil, the juice of half a lemon and some freshly ground pepper. Divide 100g roquette leaves and 250g halved baby beetroot between 4 bowls. Top with the asparagus and pour over some of the dressing and toss through. Sprinkle with toasted walnuts.

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