With beautiful colours and textures, seasonal fruit and vegetables, this simple to prepare Asparagus, Pear and Baby Beetroot Salad is sure to impress.
- 2 bunches asparagus, trimmed
- 2 pears, skin on, sliced
- 100 g rocket leaves
- 425 g can Baby beetroot, drained
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 cup shaved Parmesan
- Cracked black pepper, to serve
Blanch the asparagus in boiling water for two-to-three minutes. Drain and rinse under cold water. Slice in half lengthways.
Toss the pear, rocket and asparagus together. Arrange on a platter and top with the baby beetroot.
Drizzle with the olive oil and vinegar. Sprinkle the Parmesan cheese and cracked pepper.