Quick-Pickled Asparagus Salad

Mediterranean Vinegar Blend is now available in Morrisons.

Make this using Sarson’s Mediterranean Vinegar Blend.

Ingredients

  • Juice of ¼ of a lemon
  • Salt & pepper
  • 175ml Sarson’s Mediterranean Vinegar Blend
  • 1 bunch of asparagus (8-10 spears)
  • 60g frozen peas
  • 80g feta cheese
  • 4 basil leaves, thinly cut

Method

  1. Take the peas from the freezer and leave to defrost at room temperature (run under cold water to speed up if necessary).
  2. Cut the asparagus tips off (thumb length) and leave to one side. Place the Sarson’s Mediterranean Quick Pickle into a small pan and heat up. Once it has come to a light boil, add the asparagus tips, cover with cling film and leave to stand for 5 minutes. Once pickled, drain and leave to cool at room temperature.
  3. Whilst the asparagus is pickling, prepare the rest of the salad. In a bowl add the peas and crumble in the feta. Take the asparagus stalks and cut off the dry, fibrous bases (2cm up), take the stalks one at a time and lay onto a board. Using a speed peeler to shave off thin strips of the asparagus, turning half way to use both sides. Add all the thin strips to the peas and feta. Lightly season with salt and pepper, the juice of ¼ lemon, 1 tbsp. of olive oil, basil and add the cooled asparagus tips. Lightly mix.

Lots more Sarson’s stuff

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