Mushroom, Wild Rice and Feta Salad

I apologise for the slightly haphazard nature of posting currently. I am on school holidays and things tend to get slightly erratic over the summer, I've been to Spain and I am currently in the Isle of Wight (this post is scheduled) and then Northumberland. Other things have also conspired against me and I haven't been doing a lot of cooking, I've sort of lost my mojo a bit. I'm hoping once things get sorted and at least a semblance of normality returns that normal service will resume, until then bare with me.

I made this salad right at the beginning of the holidays. It's one I have been wanting to make for ages but I had to wait until British asparagus season rolled around. It's a lovely flavourful salad, which takes a bit of effort but not too much, perfect for a lazy weekend. I topped it with a poached egg that needed using but it's just a lovely without.

Mushroom, Wild Rice and Feta Salad (from Closet Cooking)
(Serves 4)

200g basmati and wild rice
2 tbsp oil
1 onion, diced
2 cloves garlic, chopped
225g mushrooms, cleaned and sliced
salt and pepper
450g asparagus, trimmed and cut into bite sized pieces
2 tbsp chopped dill
3 tbsp balsamic vinaigrette
salad leaves
40g feta or goat cheese or blue cheese, crumbled

Preheat the oven to 200C.

Bring a an of water to the boil and add the basmati and wild rice. Cook according to packet instructions.

Heat 1 tbsp of oil in a pan. Add the onion and saute until tender, about 3-5 mins. Add the garlic and saute until fragrant, about a min. Add the mushrooms and saute until just going golden brown, about 10-15 mins, season with salt and pepper.

Meanwhile, toss the asparagus in the oil along with some salt and pepper. Spread the asparagus out in a single layer on a baking tray and roast in the oven for about 10 mins or until tender.

Mix the rice, mushrooms, asparagus, dill and balsamic vinaigrette together.

Divide the salad leaves between 4 bowls. Top with the mushrooms and wild rice followed by the roasted asparagus. Sprinkle the feta on top.

Spring Greens Coconut Curry

This is one of the most flavourful curries I have eaten in a long time. It is packed full of fresh veg and tastes amazing. I served it over a bowl of rice.

Spring Greens Coconut Curry (from Cranks)
(Serves 4)

1 head broccoli, cut into small-ish florets
4 new potatoes thickly sliced
8 asparagus spears, woody ends snapped off, and stems cut into 5cm pieces
150g frozen peas
3 tbsp oil
1 onion, sliced
2 cm root ginger, peeled and grated
3 garlic cloves, peeled and crushed
1 large chilli, deseeded and chopped
2 tomatoes, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp salt
handful baby spinach, roughly chopped
400ml tin coconut milk
handful fresh coriander, roughly chopped
juice 1 lime

Put the potatoes into a large saucepan, bring to the boil, add the broccoli and cook for 6 mins. Add the asparagus and peas and cook for a further 2 mins. Drain and return to the pan, and set aside.

Heat the oil in a large saucepan, add the onion, ginger, garlic and chilli and cook for 2 mins. Add the tomatoes, cumin, ground coriander, turmeric and salt and cook for 5 mins. Add the coconut milk, and simmer for a further 5 mins. Add the vegetables and cook for 2 mins.

Stir through the spinach and half of the coriander, then remove from the heat and squeeze in the lime juice. Serve.

Cream of Asparagus End Soup

I had a lot of woody ends of asparagus leftover and I hate waste so I looked around for things I could do with them. Soup seemed to be what google suggested so I set about making some. This is a bit of a faff as you have to boil the ends for ages and then blitz and then pass through a sieve or you end up with lots of stringy bits in your soup. This recipe produced a really lovely flavourful creamy soup.

Cream of Asparagus End Soup
(Serves 4-6)

25-60 asparagus ends
1 tbsp oil
1 onion, chopped
2 potatoes, chopped
juice 1/2 lemon
60ml cream to taste
salt and pepper

Place the asparagus ends in a large saucepan and cover with water. Bring to a boil and simmer for 30-40 mins until the asparagus is very mushy.

Blend the asparagus and blitz it using a hand blender. Tip the asparagus into a sieve over a bowl and squash to get as much liquid out as possible. Reserve the liquid.

Heat the oil in the large saucepan and add the onion and potatoes. Cook, stirring occasionally for 10 mins.

Add the reserved asparagus stock and simmer on medium low for 20-30 mins until vegetables are very soft. Using a hand blender blitz. Add lemon juice, cream and salt and pepper. Serve.

Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad

Another easy summer salad. It makes full use of the beautiful British asparagus now in season. I love this time of year with the asparagus and the strawberries. 

Asparagus, Chard, Goat's Cheese and Bulgar Wheat Salad
(Serve 1)

50g bulgar wheat
1 garlic clove, finely chopped
4-5 asparagus spears, cut into 1 inch pieces
handful spinach or chard, chopped if large
juice 1/2 lemon
1 heaped tsp sunflower seeds
20g goat's cheese
salt and pepper

Bring a pan of water to the boil and add the bulgur wheat. Cook according to packet instructions. When cooked, drain, rinse under the cold tap and then drain again well.

Heat a little oil in a frying pan and cook the garlic for 30 secs. Add the asparagus and saute for 3-4 mins. Add spinach and cook until the spinach wilts.

Put the bulgar into a bowl and stir in the vegetables. Squeeze over the lemon juice, season and mix in the sunflower seeds. Transfer to a bowl or pack into a lunchbox and crumble over the goat's cheese.

Jamie's 15 Minute Meals: Thai Chicken Laksa

This is possibly one of the best things I have made recently. I loved the flavours and it was so easy to make. I used beans instead of asparagus as that's what I had in the fridge but the addition of butternut squash was just genius.

Thai Chicken Laksa (from Jamie's 15 Minute Meals)
(Serves 4)

For the chicken
4 skinless, boneless higher-welfare chicken thighs
1 heaped tsp Chinese five-spice
1 tbsp runny honey
1 tbsp sesame seeds
1 fresh red chilli

For the laksa
1 chicken or vegetable stock cube
1 butternut squash, (neck end only)
2 cloves garlic
1 thumb-sized piece ginger
1 fresh red chilli
1 teaspoon turmeric
½ bunch spring onions
1 heaped tsp peanut butter
4 dried kaffir lime leaves
½ bunch fresh coriander
1 tbsp sesame oil
1 tbsp low-salt soy sauce
1 tbsp fish sauce
300g medium rice noodles
2 bunches asparagus, (600g)
1 x 400 g tin of light coconut milk
3 limes

Ingredients out, Kettle boiled, Griddle pan, high heat, Large lidded pan, high heat, Food processor (coarse grater & bowl blade)

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube

Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Swap to the bowl blade in the processor and add the peeled garlic and ginger, the chilli, turmeric, trimmed spring onions, peanut butter, dried lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles

Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Egg Topped Soba Noodles with Asparagus and Parma Ham

I'm not really sure how to describe this dish, it's sort of a mash up between noodles and then mediterranean flavours, but it works! This was deliciously simple and not much effort for an evening meal. I did a poached egg instead of the fried in the original recipe as that's what I prefer.

Egg Topped Soba Noodles with Asparagus and Parma Ham (from Epicurious)
(Serves 4)
(10 WW ProPoints per serving)

cooking spray
5 garlic cloves, coarsely chopped
4 slices parma ham, torn into strips
4 large eggs
1 9.5-ounce package thin soba noodles
250g asparagus, ends trimmed, sliced
40g Parmesan cheese, grated  plus additional cheese shavings
4 tsp extra virgin olive oil

Spray a large frying pan with cooking spray and heat over a medium-high heat. Add the garlic and stir for 30 secs. Add the parma ham and cook until slightly crisp. Remove from heat and set aside.

Cook the soba noodles in large pot of boiling salted water for 5 mins, stirring occasionally. Add the asparagus to the pot and cook until noodles are cooked through and asparagus is just tender, 2 to 3 mins. Drain the noodles and asparagus, reserving some of the cooking liquid.

Bring a pan of water to the boil and add some white wine vinegar. Set the water whirling with a whisk and drop the egg in the centre of the water, cook for about 3 mins.

Add the drained noodles and asparagus to prosciutto mixture in skillet. Cook over medium heat until heated through, tossing and adding reserved cooking liquid by tbsp to moisten.

Remove the frying pan from the heat. Add the grated Parmesan cheese and remaining 1 tbsp plus 1 tsp olive oil and toss to coat. Divide among 8 plates. Top each serving with 1 egg and cheese shavings. Serve immediately.

Asparagus and Artichoke Quinoa Salad

I made this salad a couple of weeks ago using lovely fresh in season asparagus picked near to where my parents live. I loved the combination of the artichokes and asparagus and quinoa seems to be the grain of the moment!

Asparagus and Artichoke Quinoa Salad (from Closet Cooking)
(Serves 4)

250g quinoa
8 artichokes from a can
4 tbsp pesto
250g asparagus, trimmed, cut into 1 inch pieces
1 400g can chickpeas, drained and rinsed
1/4 cup feta (crumbled)
1 squeeze lemon juice

Bring a pan of water to the boil and cook the quinoa according to packet instructions, adding the asparagus for the last 3-4 mins. Put the quinoa and asparagus into a large bowl and add the rest of the ingredients, mix well to combine and serve or pack into a lunchbox.

Roasted Asparagus and Farro Soup

This is the second recipe I made from the Super Grains and Seeds cookbook that I borrowed from the library. This was an absolutely delicious soup. I made a batch which I froze and when I defrosted it was a bit more like stew than soup but the flavours with the fresh and in season asparagus were just wonderful.

Roasted Asparagus and Farro Soup (from Super Grains & Seeds by Amy Ruth Finegold)
(Serves 4)

185g farro
750ml water
900g asparagus
2 small shallots
2 tbsp oil
salt and pepper
2 garlic cloves crushed
1l veg stock
1 tsp allspice
handful parsley
grated zest 1 lemon

Preheat the oven to 190C.

Put the farro into a sieve and rinse under the cold tap. Put the farro into a saucepan and cover with the water, bring to the boil. Reduce the heat, cover and simmer for 15-20 mins, then drain and set aside.

Trim the asparagus, discarding the bottom ends as they are woody. Lay on a baking sheet with the shallots. Drizzle with oil, season well and sprinkle over the garlic. Roast for 20 mins, turning once.

When the asparagus is cooked, put it into a saucepan with the veg stock and puree with a hand blender.

Bring the soup to a simmer over a high heat and stir in the allspice. Add extra water to reach the desired consistency if needed. Add the farro, lemon zest and parsley and season. Serve.

Lemon Orzo Salad with Spinach, Asparagus and Feta

This was a lovely salad that used up lots of leftover bits and pieces that I had lying around. The feta was a lovely salty contrast to the rest of the ingredients.

Lemon Orzo Salad with Spinach, Asparagus and Feta (from Two Peas and Their Pod)
(Serves 4)

240g orzo
2 cloves garlic, finely chopped
1 tsp olive oil
8 asparagus spears, cut into 1 inch pieces
2 handfuls spinach
juice 1 large lemon
80g feta cheese, crumbled
Salt and pepper, to taste

Bring a pan of water to the boil, Stir in orzo and Cook until tender, about 10 min. Drain the orzo and set aside. In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces and saute for 3-4 mins. Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.

Put the orzo in a medium bowl and add in the vegetables. Squeeze the lemon juice over the orzo and vegetables. Stir. Season with salt and pepper.

Sprinkle over the feta and serve.

Ham and Asparagus Rolls with Potato Salad

This was a lovely and really simple salad. I was worried that with all the soft cheese involved it would taste a bit , well, cheesy! But it didn't, I think the lettuce underneath helped and the whole thing was delicious, you wouldn't guess it was "diet" food!

Ham and Asparagus Rolls with Potato Salad (from Cooking the WeightWatchers Way)

(Serves 2)

(10 WW ProPoints per serving)

200g new potatoes, cut into small chunks

2 tbsp low fat plain yoghurt

25g low fat soft cheese

2 spring onions, chopped finely

salt and pepper

6 asparagus spears,

100g low fat soft cheese

1 tsp whole grain mustard

1 tsp finely chopped chives

6 slices ham

black pepper

Put the potatoes in a pan of water and bring to the boil, cook for 5-8 mins until just tender. Drain, run under the cold tap and leave to cool.

Mix together the yoghurt and soft cheese then stir in the spring onions. Add the potatoes, season and mix together gently.

Cook the asparagus in simmer water for 2-3 mins. Put under the cold tap and then drain well.

Meanwhile, mix together the soft cheese, mustard and chives. Lay the slices of ham on a work surface. Spread an equal amount of the cheese mixture along one side of each piece of ham, then top with an asparagus spear. Season with black pepper, then roll up tightly. Repeat. Serve the ham rolls on top of the potato salad.

Sausage Quinoa Salad

Still sticking with the warm salads. I made one of those ready cooked sachets of quinoa feed me for three meals, this was the last meal and really tasty it was. I used spring onion and ginger sausages and they were absolutely gorgeous!

Sausage Quinoa Salad (from Thyme for Cooking)

(Serves 2)

4 sausages

100g quinoa

8 stalks asparagus

1 carrot

2 radishes

2 tomatoes, sliced

salad leaves

For the dressing

125ml Greek or plain yogurt

1 tbsp Dijon mustard

1 tbsp white Balsamic vinegar or tarragon vinegar

3 tbsp olive oil

1 tbsp fresh chives chives

1 tbsp fresh chopped oregano

Cook the sausages, either grill or bake, when cooked, cut into pieces.

Bring a pan of water to the boil and cook the quinoa according to packet instructions, adding the asparagus for the last 2-3 mins.

Meanwhile, shave the carrot and radish with a potato peeler and slice the tomato.

Make the dressing, mix together the yoghurt, mustard and vinegar, then whisk in the oil and add the herbs.

Tear the salad leaves into two bowls and toss with a third of the dressing. Top with the quinoa followed by the carrots, radishes and tomatoes then put the sausages on top. Drizzle with the rest of the dressing and serve.

Quinoa, Asparagus, Pea and Lemon Salad

This was a lovely fresh tasting salad.

Quinoa, Asparagus, Pea and Lemon Salad
(From Taming Twins)
(Serves 4)


1 tbsp olive oil
250g quinoa
750ml vegetable stock
4 courgettes, thinly sliced
300g asparagus, trimmed
250g frozen petit pois

For the dressing:
zest and juice 2 lemons

6 tbsp extra virgin olive oil

2 tbsp honey

handful finely chopped fresh mint

salt and pepper

Rinse the quinoa thoroughly in a sieve until the water runs clear. Put the oil into a saucepan over a medium heat and fry the quinoa for 5 mins. Add the stock and boil for 20 mins.

Put the courgettes and asparagus onto a hot griddle and cook for a few minutes on each side until soft.

Make your dressing by mixing all of the ingredients together and whisking well or shaking in a jam jar.

Cook the peas in boiling water for 3 or 4 mins and drain.

When the 20 mins is up, switch off the heat and leave the lid on the quinoa saucepan for 5 mins. Fluff with a fork.

Roughly chop the courgette and asparagus and mix with the quinoa, peas and dressing.

Serve with shavings of Parmesan cheese.

Jamie's 15 Minute Meals: Fettuccine, Smoked Trout, Asparagus and Peas

This is it's the recipe for the pasta, I didn't make the salad as well I decided I didn't need it. Has anyone noticed that a lot of these recipes aren't cheap to make? They use premium ingredients such as crab and smoked trout which aren't cheap to buy and so not for the average supper. This was also just ok, not superb and the texture of the sauce was a little grainy.

Fettuccine, Smoked Trout, Asparagus and Peas

(from Jamie's 15 Minute Meals)

(Serves 4)

1 small bunch spring onions, trimmed

300g asparagus

oil

300g frozen peas

1 big bunch mint

1 tbsp plain flour

500ml milk

320g dried fettuccine

250g hot smoked trout

Parmesan

Roughly slice the trimmed spring onions and asparagus stalks, leaving the tops whole, and out into a medium pan with 2 tbsp oil and the peas. Roughly chop most of the leafy part of the mint and add to the pan. Stir in the flour, pour in the milk and bring to the boil, then turn down to a simmer. 

Put the pasta in a large pan, cover with boiling water and cook according to packet instructions.

Using a hand blender, purée the asparagus sauce until fairly smooth, turn the heat down to low, flake in the trout, add the asparagus tip and simmer for a few more mins, then squeeze in the juice of 1/2 lemon and season to taste.

Drain the pasta, reserving a cupful of the starchy cooking water, the stops the past with the asparagus sauce, loosening with a splash of the cooking water if needed. Serve with a grating of Parmesan.

Asparagus and Goat's Cheese Potato Salad

This is such a lovely bright and summery salad idea. I simplified the original recipe as I didn't have much time and needed to eat it cold. Even cold it was utterly delicious.

















Asparagus and Goat's Cheese Potato Salad (adapted from Amuse Your Bouche)
(Serves 2)

400g small new potatoes, halved

150g asparagus (around 10 spears), cut into 1 inch pieces
3 spring onions, sliced
salt and pepper
3 sun-dried tomatoes, finely chopped
10 black olives, halved
2tsp basil pesto
75g soft goat's cheese, roughly crumbled

 

Boil the potatoes until just tender, adding the asparagus for the last minute of cooking. When just tender, drain and put into a large bowl.

 

Add the spring onions, chopped sun-dried tomatoes, olives, pesto and goat's cheese, and mix well until the cheese has melted. Leave to cool or serve warm.

Mushroom, Asparagus and Turkey Barley Salad

This is a very simple but hearty salad, packed full of flavour.

Mushroom, Asparagus and Turkey Barley Salad (adapted from 28 Cooks)
(Serves 2)

120g pearl barley
2 tbsp oil
1/2 onion, chopped
300g turkey, cut into strips
100g mushrooms, coarsely chopped
10 asparagus spears, cut into 1in pieces
3 cloves garlic, minced
1 1/2 tsp Italian seasoning
1/4 tsp fennel seed, crushed
2 tbsp flat-leaf parsley, minced
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste
30g goat's cheese

Bring a pan of water to the boil and cook the barley according to packet instructions. Drain well, run under the cold tap and drain again well.

Meanwhile, in large frying pan heat olive oil. Add onion, and saute 1 minute. Add the turkey and cook until just starting to turn golden, add the mushrooms, asparagus and garlic, and saute for 3 mins. Add the Italian seasoning and fennel seed, and saute until onions are translucent and the mushrooms and asparagus are tender.

Remove from the heat and place into large bowl, add the barley and mix together well. Stir in the parsley.

In a small bowl, whisk together lemon juice, oil, and balsamic vinegar. Pour over the barley mixture and combine well. Season to taste with salt and pepper and crumble over the gaot's cheese. Serve warm or chilled.

Israeli Couscous with Asparagus, Peas, Sugar Snap and Crab

This was a lovely fresh summer salad, the crab was a really good addition to what was originally a veggie dish.

Israeli Couscous with Asparagus, Peas, Sugar Snaps and Crab
(adapted from Epicurious)
(Serves 2)

2 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 garlic cloves, minced, divided
1/2 tsp finely grated lemon zest
120g Israeli couscous (6 to 7 ounces)
100g asparagus spears, trimmed, cut  into 3/4in pieces
50g sugar snap peas, trimmed, cut into 1/2in pieces
50g shelled fresh green peas or frozen, thawed
1 tin white crab meat
2 tbsp chopped chives
30g Parmesan, grated

Whisk together the oil, lemon juice, 1 garlic clove, and lemon zest in small bowl.

Bring a pan of water to the boil and cook the couscous according to packet instructions.

Meanwhile, heat 1 tbsp of oil in  frying pan over a high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper and sauté until tender, about 3 mins. Transfer the vegetables to a large bowl.

Add the crab and couscous to the bowl with the vegetables. Drizzle over the dressing. Add the chives and Parmesan and toss. Season with salt and pepper and serve or leave to cool and pack into a lunchbox.

Creamy Crab and Asparagus Pasta Salad

I love the British asparagus season, it just tastes so fresh and lovely and at the moment I am throwing it into everything I can. The original recipe doesn't have any pasta in it but it works as a pasta salad and was really tasty.

















Creamy Crab and Asparagus Pasta Salad (adapted from Rachel Ray Magazine)
(Serves 1)

60g dried pasta shapes
4-5 stalks of asparagus, woody ends removed and cut into 1in pieces
1 tsp chopped chives
1 heaped tsp mayonnaise
1 tsp ketchup
squeeze lemon juice
salt and pepper
1/2 tin white crab meat

Bring a pan of water to the boil and cook the pasta according to packet instructions. Adding the asparagus for the last 2-3 mins. Drain, run under the cold tap and drain again well. 

In a bowl, stir together the chives, mayonnaise, lemon juice and ketchup. Add the pasta, asparagus and crab and toss gently to coat. Season with salt and pepper. Pack into a lunch box or serve.

Quinoa, Prawn and Asparagus Salad with Coriander and Lime Dressing

This was my second ever experience of eating quinoa but itself rather than as part of a blend. My first experience was years ago when an ex-boyfriend had made curry and then looked in the cupboard to discover that he had no rice, but what he did have was quinoa. It was just so wrong as a side to the curry, gritty and just ugh. This one I have to say was much more successful. Blended in with the salad it was delicious, slightly crunchy but that went well with the veg. I shall definitely be trying quinoa again.

Quinoa, Prawn and Asparagus Salad with Coriander and Lime Dressing
(from The Passionate Cook)
(Serves 4)

100g quinoa grains
400g raw, shelled prawns
1 tbsp butter
1 clove garlic, crushed)
6 spring onions, sliced
200g green asparagus
2 handfuls black olives, stones removed
20 cherry tomatoes, halved
1 large handful coriander leaves, chopped
1 handful dill or basil, chopped
1 avocado, cut into chunks
juice of 2 limes
3 tbsp extra-virgin olive oil

Bring a pan of water to the boil and cook the quinoa according to packet instructions. Drain and leave to cool.

Meanwhile, heat the butter in a frying pan, add the crushed garlic and fry for about 30 secs until fragrant, but not yet brown. Add the prawns to the pan. Fry for about 2-3 mins on each side, until pale pink all over. Take the pan off the heat, transfer the prawns to a bowl and leave to cool.

Meanwhile cook the asparagus for about 5-7 mins. Run under the cold tap, then drain well and cut into bite-sized pieces.

Combine all the ingredients in a large bowl, drizzle over the olive oil and lime juice, season to taste. Serve.

Spring Greens Salad with Asparagus and Ham

I used my first radish from the garden for this salad. This year I've grown rainbow radishes, so I have some that are deep purple on the outside and some white as well as ordinary pink ones. It's all very exciting. This was a lovely salad really filling but packed full of lovely fresh flavours.

Spring Greens Salad with Asparagus and Ham (from Thyme for Cooking)
(Serves 2)

4 slices ham, cut into strips
8-10 asparagus spears, cut into 1in lengths
50g goat cheese, sliced into rounds
2 eggs, hard-boiled and quartered
200g lettuce, leaves torn into eatable size pieces
2-3 radishes, sliced

For the dressing
125ml Greek or plain yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp chives, chopped
1 tbsp tarragon, chopped
3 tbsp extra virgin olive oil

Bring a pan of water the the boil. Add the asparagus and boil for 2 mins. Drain and run under the cold tap.

To make the dressing: Whisk together the yogurt, mustard and lemon juice. Drizzle in the olive oil, whisking constantly. Stir in herbs.

Put the salad leaves into two bowls. Add half of the dressing and toss well to combine.

Arrange the ham, eggs, asparagus, radishes and cheese on top of the lettuce leaves. Drizzle a bit of dressing over all and serve the extra dressing on the side.

Pesto Chicken and Pasta with Asparagus and Poached Egg

This was such a simple meal but really highlighted the freshness of the asparagus. I got the asparagus from the village shop close to where my parents live and in turn it comes from Thorney which is just a few miles up the road. They always produce fantastic tasting asparagus and so I really wanted to show that off, this dish definitely does that! Sometimes the simplest things are the best!

Pesto Chicken and Pasta with Asparagus and Poached Egg
(Serves 1)

60g tagliatelle
1 tsp oil
1 chicken breast, cut into chunks
5-6 stalks asparagus, cut in inch pieces
1 egg
2 tsp pesto
pepper
Parmesan

Bring a pan of water to the boil and cook the pasta according to packet instructions.

Meanwhile, heat a frying pan with the oil and cook the chicken until golden.

Put the asparagus in a steamer and place over the pasta for the last 3 mins of cooking.

Bring a pan of water to the boil and poach the egg to your liking.

Drain the pasta and put back into the pan with the chicken, stir through the pesto. Transfer to a bowl. Put the asparagus on top of the pasta and then top with the egg. Sprinkle with black pepper and shave some Parmesan over the top. Serve.