1. Remove woody ends from asparagus and cut into equal lengths. 2. Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery. 3. Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss. 4. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
