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)
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.