Nasturtium is the same family as watercress.

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24 fresh asparagus spears, woody ends snapped off

2 handfuls watercress leaves, rinsed

1 handful nasturtium leaves (if unavailable, use baby arugula leaves)

nasturtium flowers for garnish



3 oz olive oil

3 tablespoons lemon juice

1/4 cup tiny capers, drained and rinsed

sea salt and freshly ground black pepper, to taste

  1. Fill a large saucepan with water halfway, and bring to a boil.
  2. Add asparagus and cook for 2–3 minutes or until just tender.
  3. Drain, and plunge asparagus immediately into a large bowl of iced water.
  4. Place asparagus and watercress into a large bowl, add dressing, and toss gently.
  5. Arrange on a serving platter, and top with nasturtium leaves and flowers.
  6. Place olive oil, lemon juice, capers, salt, and pepper into a screw-top jar. Shake to mix well.


Photography by China Squirrel

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