This simple, yet seasonal Asparagus Salas pairs perfectly with a glass of Ernst Gouws & Co Sauvignon Blanc!

Ingredients:  (serves 6)

• 15-30ml olive oil
• One bunch of green asparagus, trimmed if necessary.
• On a bunch of fine green beans, trimmed.
• Sale & Pepper.
• A bunch of rockets washed and drained.
• 100g toasted almonds.
• Shaved parmesan cheese (about 25-35g)

For the dressing

• 1 garlic clove, finely grated.
• 1 knob of fresh ginger, finely grated (optional)
• 10ml wholegrain mustard
• 30 ml lemon juice
• 90 ml extra virgin olive oil
• 30 ml finely grated parmesan cheese
• Salt & pepper

Method

1. Heat the oil in a large pan over high heat, then fry the asparagus & bean in batches for just a minute or two until they get some colour, but remain crunchy.  Season well with salt & pepper, then remove from the heat and transfer to a cool plate.
2. On a large platter, arrange the rocket, then top with grilled veg and toasted almonds.
3. Use a vegetable peeler to shave parmesan shavings on top.
4. Mix the ingredients for the dressing in a glass jar (shake vigorously with the lid covered), then drizzle all over the salad.  Serve immediately.