Micromix and Asparagus Salad with Lemon Vinaigrette
featuring Shoots Micromix
1 tray Shoots Micromix
1 bunch of asparagus
1/4C lemon juice
Zest of 1 lemon
2T olive oil
Salt and pepper
5 radishes, thinly sliced
3 spring onions
Edible flowers (optional)
Steam the asparagus for 2-4 mins, until tender but still crisp.
Plunge into cold water and then cut asparagus into 5cm pieces
Combine lemon juice and zest stir until sugar dissolves. Add oil and salt and pepper.
Pour over asparagus and marinate for 30 mins.
Harvest the Shoots Micromix with scissors, cutting the Micromix 1-2cm from the roots.
Place in a bowl with the asparagus.
Add sliced radishes and spring onions. Toss.
Garnish with lemon wedges and edible flowers.