We have added lemon thyme to the dressing, which is gorgeous in salads. Buy a potted lemon thyme plant next time you visit a garden centre and it will last all summer.
50g pine nuts
100g asparagus spears
150g mixed lettuce Leaves, washed (frisée / lollo rosso / oak leaf)
1 avocado, peeled, stoned and sliced (or cut into bite size chunks)
6 - 10 cherry tomatoes, halved
75g parmesan, shavings
1 clove garlic, crushed
1 shallot, finely chopped
½ tsp Dijon mustard
40ml red wine vinegar
90ml extra virgin olive oil
½ tsp honey
Salt and freshly cracked black pepper
2 sprigs lemon thyme (if available), leaves or chopped parsley
Preheat oven to 180C.
- Whisk together the dressing ingredients (except the herbs). Adjust the honey and seasoning to taste before adding in the herbs.
- Meanwhile, roast the pine nuts on a baking tray for 6 minutes, until golden brown. Set aside to cool.
- Bring a saucepan of water to the boil adding a generous dessertspoon of salt. Snap and discard the woody ends off the asparagus and add the spears to the boiling water. Simmer for 4 minutes before immersing in cold water and draining. Pat the asparagus dry before cutting into 2cm lengths.
- Place the lettuce leaves in a large wide salad bowl. Add the asparagus, avocado, tomatoes and half the parmesan shavings. Just before serving lightly toss the salad in the dressing and scatter over the toasted pine nuts and remaining parmesan shavings.
Create parmesan shavings using a wide speed peeler.