Cos, asparagus & red onion salad
- Preparation and cooking time
- More effort
- Serves 8
- 300g asparagus spear
- 1 large or 2 medium Cos lettuce
- 1 red onion , thinly sliced
- 3-4 tbsp vinaigrette , preferably homemade
- STEP 1
Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.
- STEP 2
Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.