Asparagus and red fruit salad

30 min
A fresh spring recipe, combining the delicate flavour of asparagus with the sweet notes of strawberries
All ingredients
1 tbsp Oliviers&Co Everday Oil 1/4 tsp Oliviers&Co Salt from Camargue 4-6 tbsp Oliviers&Co Grand Cru Extra Virgin Olive Oil 2-3 tbsp Oliviers&Co Raspberry Vinegar 1 pound fresh asparagus, trimmed and cut into 1 inch pieces Fresh ground pepper to taste 3 cups fresh strawberries, cleaned and sliced 1 pint raspberries 1 pint cherry tomatoes, rinsed and halved
Trim and peel the asparagus, and cook in salted boiling water until just tender. Drain and add to a bowl of iced water to cool. Cut the flesh of the melon into small cubes or scoop out using a melon baller. Rinse and stem the strawberries, and quarter them. Rinse and stem the cherry tomatoes. Pour the vinegar and olive oil in a large salad bowl, season with salt and pepper, and whisk vigorously to blend. Add the melon, strawberries and cherry tomatoes, and stir to coat evenly. Marinate for 5 minutes at room temperature. Gently fold the asparagus and raspberries in the salad, and serve with slices of warm toasted bread with olive oil.