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