This past weekend, we went down to Balingup for one of my lifelong friends 40th birthday. She has the most vibrant, thriving, veggie garden and we always part with some produce. I have some serious garden envy!
One of the things I was excited to receive was a bunch of freshly cut asparagus. It had a sweetness and crunch I had never experienced before!
Wanting to enjoy it as fresh as possible, I decided to very lightly sauté. Kept it simple in a salad, with some other beautiful ingredients. The perfect spring salad!
1/4 cup toasted crushed almonds
2 tbsp organic balsamic vinegar
organic olive oil
cracked black pepper
Tail the asparagus and chop in half. Gently heat a little olive oil in a frypan. Sauté the asparagus for a couple of minutes with a little pinch of sea salt. Set aside.
Combine the balsamic vinegar with 4 tbsp of olive oil in a jar. Add some cracked black pepper and shake. Set aside.
Arrange the rocket on a serving plate. Scatter the asparagus, fennel fronds and toasted almonds.
Crumble persian feta on top.
Drizzle the dressing over the salad.
Serve with lemon wedges.