SALAD:

125g fine asparagus

salt and black pepper

Romaine Lettuce or Red Oakleaf

100gms Lambs Lettuce

100gms Rocket

1 bunch of flat leaf Parsley, stalks removed
1 bunch of fennel tops, stalks removed
1 head of wisteria – flower buds only, no green at all

60gms (2oz) Pine nuts (toasted)

60gms (2oz) Sun-blushed or sun dried tomatoes (snipped up)

DRESSING:

1 orange (juiced and zest)

2tbsps olive oil

1tsp maple syrup

1tsp wholegrain mustard

Trim the asparagus and cut into 1″ pieces, cook in boiling water for 3minutes until just tender. drain and refresh under cold running water.

Break the lettuce up and mix with lambs lettuce, parsley, fennel and rocket in a bowl, add the asparagus, pine nuts and tomatoes and toss gently.

Remove zest of orange with a zester and add this to salad, squeeze juice from half the orange to give 3tbsps then mix with remaining dressing ingredients and season to taste. Toss the salad with the dressing just before serving.