This light salad is an ideal starter before a filling Sunday roast. You can prepare the mayonnaise in advance, then cover and chill in the fridge.
- 2 x 150g packets asparagus spears
- 60ml (4tbsp) virgin olive oil
- 90ml (6tbsp) mayonnaise
- 30ml (2tbsp) fresh chopped basil
- 5ml (1tsp) lemon juice
- 140g packet watercress and rocket salad
- 30ml (2tbsp) Parmesan cheese shavings
Preheat the oven to 200°C, 400°F, Gas 6. Toss the asparagus spears in half the olive oil and place in a shallow roasting tin. Season with salt and freshly ground black pepper. Roast for 8-10 mins until just tender.
Mix together the mayonnaise, basil and lemon juice and season with freshly ground black pepper.
Arrange the salad leaves, roasted asparagus and Parmesan cheese shavings on six small serving plates and drizzle over the rest of the olive oil. Place a spoonful of the basil mayonnaise on each plate and serve immediately.