carrot, asparagus, parsley and pineapple juice

serves 2

½ pineapple, peeled, cored and chopped

60 g (2¼ oz/2 cups) flat-leaf (Italian) parsley (use leaves and stalks)

175 g (6 oz) asparagus spears

1 large carrot, halved lengthways

Using an electric juice extractor, juice the pineapple, parsley, asparagus and carrot into a jug. Pour into serving glasses and serve immediately.