ASPARAGUS, WILD GARLIC & SPROUTING BROCCOLI SALAD
- 6 asparagus spears, woody ends removed
- 6 sprouting broccoli spears
- 4 tsp olive oil, plus one extra tsp for cooking
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- 2 tbsp pomegranate seeds
- Handful of wild garlic leaves
- Handful of olives, pitted and halved
There is little better than lightly salted charred asparagus and this recipe is a true favourite at this time of year. Light and fresh but with the punchy flavours of wild garlic and delicious olives it is quick to throw together and truly delivers on flavour.
Heat a griddle over a high heat.
Toss the asparagus and sprouting broccoli in about 1 tsp of olive oil and a little salt until each spear is evenly and lightly coated. Place on the griddle and cook for 1–2 minutes until they start to blacken. Turn over and repeat. Once blackened on all sides and just tender, remove and set aside.
To make the dressing, mix together the 4 tbsp of olive oil, the mustard and cider vinegar until you have the right balance of flavours – adding a splash of lemon or pinch of salt should you wish.
Cut a pomegranate in half, hold it over a bowl and tap the top with a wooden spoon to release the seeds into the bowl.
Slice the asparagus and sprouting broccoli on an angle and put into a bowl with the dressing. Add the wild garlic and toss everything together until the wild garlic leaves just begin to wilt a little. Divide the greens between two bowls and scatter over the 2 tbsp of pomegranate and olives and serve.
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