Asparagus and watercress salad


  • Serves 8 people

  • 2 bunches of green asparagus, thinly sliced diagonally
  • 3 cups (loosely packed) watercress sprigs (about 1 bunch)
  • 2 punnets baby mizuna, snipped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
01   Blanch asparagus in boiling salted water until tender (1-2 minutes), drain and refresh in iced water. Drain again, pat dry with absorbent paper and combine in a bowl with watercress and baby mizuna and set aside.
02   Whisk together olive oil, vinegar, lemon juice and mustard, season to taste, drizzle over asparagus mixture and toss lightly to combine. Serve asparagus and watercress salad with roast veal fillet.
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