I adore asparagus but this week I went a little crazy – I kept succumbing to BOGOF deals and now I have a fridge full.  Nik demanded to know what I’d be doing with all the asparagus so I had to come up with a plan, quick!

Dressing Ingredients:

4 tbsps. avocado oil

1 tsp. sherry vinegar

1 tbsp. lemon juice

1 tsp. lemon zest

½ tsp. Dijon mustard

1 tsp. coconut sugar

Salad Ingredients:

1 large bunch of asparagus

2 tbsps. pistachio nuts

1 tbsp. capers, rinsed!

handful of parsley, chopped

Sea salt & black pepper

1 tsp. lemon zest

First, blend together all the dressing ingredients until you have a pale and creamy dressing. Then carefully wash the asparagus in a large sink-full of water – I add a dash of vinegar which can help to kill any bacteria lurking in the delicate asparagus heads.  Then place in a steamer and steam for a 1-2 minutes. Remove the tips from the steamer and arrange on a plate so they cool quickly and stay crisp.  Scatter with the capers, parsley and lemon zest before drizzling with  dressing.  Finish by adding the pistachios and serve immediately.  The flavours are super-intense so either eat this alone for a light lunch or serve with some earthy Puy lentils and turmeric hummus for a simple dinner.