The Extra Helping

Raw asparagus ribbons dressed with herbs and lemon juice, Jersey Royals, asparagus, labneh and pickles and a lovely white wine to drink along with it.

Raw asparagus salad with sorrel, dill, lemon, capers. Prefect for this week’s weather. Summer has certainly come early.

Asparagus sliced into ribbons is delicious and sweet, paired with fresh herbs like lemon balm, mint and dill or fennel herb it is divine. White or green both work for this. White tends to be fatter spears so can be easier to slice on the mandolin to save your fingers. It retains it’s crunch and is even sweeter than when it is cooked.

Raw asparagus salad with broad beans, sorrel, dill, lemon and capers

2 bunches green or white asparagus, preferably with fat spears

200g broad beans, shelled

a handful of dill and sorrel or mint if you can’t find sorrel

1 lemon

extra virgin olive oil

2 tbsp capers