- 200 g asparagus tips
- 2 baby gem lettuce or 2 chicory (or 1 of each)
- To make the dressing, mix together:
- 2 tablespoons white balsamic vinegar
- 6 tablespoons good olive oil
- Sea salt and milled black pepper, to taste
Drop asparagus into a saucepan of boiling salted water. Allow to return to the boil, then drain. Mix with dressing.
Toss with lettuce or chicory.