Asparagus with mint, parsley and honey vinaigrette
© Sophie Grigson from Country Kitchen

Asparagus I just coming into season right now and within the next month they will be an abundance on the shelves.  This is a delicious simple way of serving asparagus, an ideal starter for a dinner party. The dressing is also very good with cherry tomatoes or drizzled over boiled new potatoes.

For the dressing
15g flatleaf parsley
15g mint
2T white wine vinegar
1t honey
150ml groundnut or sunflower oil
Salt
freshly ground black pepper

For the asparagus
250gfresh asparagus
salt

Dressing

1. Strip the leaves and finer stalks off the thick stems of the herbs. Pile the leaves into a liquidiser and add all the remaining ingredients.
2. Liquidise to a smooth emulsion, taste and adjust the seasoning. Pour into a jug.

For the asparagus

1. Trim the tough lower part of the root from the asparagus. Cook in lightly salted water, simmering gently, for about 5-8 minutes until just tender.
2. Drain and run quickly under cold water to set the colour and prevent overcooking.
3. Serve the asparagus warm or at room temperature with the dressing.

Serves 4.

• Warm Roquefort Cheescake
• Affettati Misti
• Asparagus
• Asparagus with Mint
• Avo dip-Guacamole
• Beef Picadillo Mex
• Cabbage rolls
• Carpaccio
• Cheese Souffle Omelette
• Cheese Soufle baked