Asparagus salad with parmesan and almonds

ingredients

• • 2 bunch asparagus
  • 150 gram baby rocket leaves
  • 1 cup cherry tomatoes, halved
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • 1 teaspoon runny honey
  • salt and freshly ground black pepper
  • 1/3 cup shaved parmesan
  • 1/2 cup sliced almonds, toasted

method

• • 1

    Slice asparagus spears on the diagonal into thirds, discarding the woody ends.

  • 2

    Blanch asparagus in boiling salted water for 2 minutes, then drain well and refresh in ice-cold water. Drain well and place in a large bowl with rocket and cherry tomatoes.

  • 3

    To make the dressing, place oil, vinegar and honey in a small jar. Season well with salt and pepper. Seal jar with the lid and shake well to combine.

  • 4

    Drizzle dressing over salad and toss well to coat. Scatter with parmesan and almonds just before serving.

notes

• Green beans also work well in this dish.