ASPARAGUS SALAD WITH HAZELNUTS AND TAT SOI
For a contrasting tang, scatter in a few slices of pickled beetroot, which are also very pretty against the pale green of the salad. Tat soi, also called rosette bok choy, is the glossy lollipop leaves with a mild cabbage flavour, often in mesclun mixes. If unavailable, substitute small, juicy and crisp salad leaves.
50ml (3 tbsp +1 tsp) olive oil
16 green asparagus spears (peeled up to the floret)
flaky sea salt and freshly ground black pepper
4 handfuls tat soi leaves (washed and dried)
25g pickled red beetroot or good quality canned beetroot (sliced)
200ml Hazelnut Vinaigrette
- Heat olive oil in a heavy-based frying pan over a moderate heat. Add asparagus. Season with salt and pepper and cook for 3 minutes or till spears start to colour. They should be tender, but still firm.
- Arrange four spears of asparagus on each serving plate.
- Place a mound of tat soi leaves on top and scatter on beetroot slices. Drizzle with the Hazelnut Vinaigrette and serve immediately.