Asparagus and bocconcini ball salad

Babiche Martens

It's time to start making salads and asparagus turns a basic salad into a meal, plus it adds a visual delight. With the squishy bocconcini and fresh herbs, it goes without saying that it's worth putting on your menu. Add a few nuts add for extra flavour and texture. And, finally, plenty of freshly ground pepper and a squeeze of lemon.

Dressing

¼ cup	Olive oil
2 Tbsp	Lime juice
1 tsp	Honey
1 tsp	Dijon mustard

Salad

2 bunches	Asparagus, trimmed (Main)
1 cup	Cherry tomatoes, halved
½	Telegraph cucumbers, peeled into thin slices
200 g	Bocconcini balls, halved
½ cup	Fresh mixed herbs, use chives, dill, basil or parsley

Directions

1. First, combine dressing ingredients in a jar and shake well.
2. Plunge asparagus into a pot of boiling water for three minutes. Remove while still vibrant green and place into icy water to cool them quickly.
3. Just before serving, assemble salad - into a large bowl place asparagus, tomatoes, cucumber and bocconcini. Toss with dressing. Season with salt and pepper.
4. Serve on a large platter, as a starter or side dish.