Asparagus and Radish Salad
- 14 ozs Asparagus (peeled)
- ⅔ cup fresh peas
- 1 bunch Radish (with leaves)
- 1 ⅔ cups cherry tomatoes (quartered)
- 2 Tbsps fresh Chervil (chopped)
Steam the asparagus and peas for 5 minutes or until tender.
Separate the leaves from the radishes and wash them well. Thinly slice the radishes and mix them with the leaves, tomatoes, peas and chervil.
Transfer the salad to a serving plate and arrange the asparagus on the side.
Put the dressing ingredients in a jar with a good pinch of salt and pepper and shake well to emulsify.
Drizzle the dressing over the salad just before serving.