3 bunches asparagus, ends trimmed, diagonally sliced
50 g mixed salad leaves
250 g punnet cherry tomatoes, halved
½ cup basil
1 Tbsp finely shredded Parmesan cheese
1 Tbsp pine nuts
1 ½ Tbsp white wine vinegar
2 tsp extra virgin olive oil
1 tsp honey
- Bring a saucepan of water to the boil. Add asparagus. Return to the boil. Drain and rinse under cold water to stop the asparagus cooking. Drain and pat dry with a clean tea towel or paper towel.
- Put salad leaves, asparagus, tomatoes and basil in a bowl. Toss to combine.
- To make the dressing, whisk all the ingredients in a small bowl.
- Add dressing to salad and toss to combine. Place salad on a serving platter. Sprinkle with parmesan and pine nuts. Serve.