Mint and Asparagus Salad

Mint and Asparagus Salad

Refreshing and simply lovely with fresh poached fish or slices of cold roast lamb. This is a perfect spring salad – verdant green and very light.  The dressing on this salad is also very light, the mint does the talking here.


1 bunch of fresh mint, leaves picked whole from the stems

1 Cos lettuce, leaves roughly torn

1 cucumber, peeled and the seeds scraped out, cut into half moons

A Handful of young asparagus, whole

1 spring onion, finely sliced diagonally

1 tablespoon of parsley, finely chopped

1 teaspoon of French seeded mustard

Juice and zest of 2 lemons

1 tablespoon of the very best olive oil

1 ½ tablespoons white wine vinegar or tarragon vinegar

Pinch of white pepper, salt


To make the dressing, add the lemon zest and juice to a small lidded jar with the olive oil, salt, pepper, vinegar and mustard, shake well to combine and set aside.

Trim the asparagus into 2cm pieces and blanch in boiling, salted water for no more than 2 minutes, then plunge into iced water and squeeze over with lemon juice.

In a deep bowl layer in the lettuce, mint, spring onions, cucumber, parsley and asparagus, gently combining without bruising the ingredients.

Drizzle over the dressing and toss gently.