When your local asparagus is in season, grab a bunch from the farm shop and enjoy this lunch in the garden in the sunshine, maybe with a glass of something chilled alongside.
Asparagus – a bundle
Oil for the griddle pan
Salad leaves of your choice
Hazelnuts, a couple of handfuls toasted and roughly chopped
Hard cheese (parmesan or similar)
Scarlett & Mustard English French Dressing
Heat a griddle pan until smoking hot and prepare the asparagus by cutting off any tough ends. Lightly oil and grill in batches until you have nice thick black marks on each side. Place them on a plate, sprinkle some flaky salt on top and set aside.
Arrange your salad leaves on two plates and share the asparagus between them. Scatter with hazelnuts and then shave your hard cheese over the top, long thin pieces look best.
Drizzle with Scarlett & Mustard English French Dressing and tuck in.