Nasturtium is the same family as watercress.


Subscribe to Sweet Paul


 

SALAD:



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



 



DRESSING:



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.

TIP:

Photography by China Squirrel

Made it? Tell us about it–