Asparagus spring salad


  • 500 g asparagus
  • 100g baby spinach leaves
  • 3 tbsp Kato Classic Vinaigrette
  • edible flowers and petals to decorate (nasturtium, borage, marigold, violets, rose petals, sage, lavender, rosemary)

Cooking Instructions


Serves 4

Wash the asparagus and cut off the hard end stalks. Steam or boil the asparagus for 5 minutes, until cooked but still lightly crunchy and green. Rinse immediately under cold water.
Spread the baby spinach onto an oval serving plate and arrange the asparagus on top. Drizzle with 3 tbsp of Kato Classic Vinaigrette and then just before serving decorate with the edible flowers and petals. Encourage your guests to eat the flowers too: they are edible and taste particularly good with the Vinaigrette. Use only organic flowers that have not being sprayed.