Despite that weird, random moment of snow we had at the beginning of April, spring has well and truly sprung, bringing the brilliant asparagus back onto our tables. There’s something so satisfying about eating seasonal, British produce and we really are spoilt as each season changes and different fruit and veg get their moment to shine yet again. Nice one Mother Nature – you really are wonderful.
Anyway, here’s the Queen of baking with something a little different: Mary Berry’s Hot Smoked Salmon & Asparagus recipe taken from her latest cookbook – Simple Comforts, it’s one of our favourites.
400g asparagus spears, trimmed
4 large eggs
1 ripe avocado, peeled and thinly sliced
Juice of ½ lemon
150g hot smoked salmon
2 Little Gem lettuces, broken into pieces
Handful of lamb’s lettuce
Salt and freshly ground black pepper
FOR THE FENNEL MUSTARD DRESSING
1 tbsp Dijon mustard
1 tbsp grainy mustard
2 tbsp white wine vinegar
8 tbsp olive oil
2 tbsp runny honey
1 small fennel bulb, core removed, very thinly sliced
Now how about something sweet for afters? It is a salad after all, and life’s all about finding that balance! Try one of our other recent Me:Mo Cooks spring recipes, like our Bostock recipe best served with seasonal spring fruit.
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