Asparagus Beet Salad
Rinse the asparagus and cut off the tough ends. Boil in plenty of salted water for about 15 minutes. Blanch and then drain. Cook the beetroot in a pressure cooker for about 20 minutes until soft. Allow to cool briefly and peel. Cut into wedges.
Cut the asparagus in half and mix with the beetroot wedges. Season with 5 tablespoons of olive oil, 3-4 tablespoons of vinegar, and season with salt and pepper. Let sit for approximately 20 minutes. Season to taste and serve.