Starter - Asparagus with mint, parsley and honey vinaigrette

Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins

For the dressing
15g/1/2oz flatleaf parsley
15g/1/2oz mint
2 Tbsp white wine vinegar
1 tsp honey
150ml/5fl oz groundnut or sunflower oil
salt
freshly ground black pepper

For the asparagus
250g/9oz fresh British asparagus
salt

To make the dressing, strip the leaves and finer stalks off the thick
stems of the herbs. Pile the leaves into a liquidiser and add all the
remaining ingredients. Liquidise to a smooth emulsion, taste and adjust
the seasoning. Pour into a jug. Trim the tough lower part of the root
from the asparagus. Cook in lightly salted water, simmering gently, for
about 5-8 minutes until just tender. Drain and run quickly under cold
water to set the colour and prevent overcooking. Serve the asparagus warm
or at room temperature with the dressing. The dressing is also very good
with cherry tomatoes or drizzled over boiled new potatoes.

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006

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