Asparagus and Pear Salad

Asparagus is now in season in the UK.

This salad makes a good accompaniment to a braai or barbecue,

or as a starter to a meal.

I use Conference pears for this salad as they are firm and cook well.

For the salad leaves, I like to choose a pack with baby lettuce of different varieties with rocket (arugula), mizuna or watercress.

Ingredients:

Bunch of fresh green asparagus, 250g

50g butter

zest of half a lemon

2 pears, pealed and sliced

1/2 packet of mixed salad leaves.

juice of half a lemon

Sea salt and fresh ground black pepper to season

Method:

Prepare the Asparagus by snapping off the woody base of the stem and peel to remove the spiky leaves along the shaft.
Fry gently in a pan with the butter and lemon zest until warmed and the green colour brightens.
Add the pear slices and fry gently for a further minute or two.
Place the salad leaves on a large flat platter and toss the asparagus and pear slices, along with the melted butter, over the leaves.
Drizzle with lemon juice and season with sea salt and freshly ground black pepper.