RAW ASPARAGUS WITH LAMB’S LETTUCE, CHILLI AND MINT

---

You can add some toasted bread, torn into pieces, to this elegant and simple salad to make a more substantial plate. Use a speed peeler for lovely thin strips of asparagus.

SERVES TWO

PREP: 10 MINS

250g (9oz) asparagus, thinly sliced

a handful of mint leaves, roughly torn

juice of ½ lemon

extra-virgin olive oil

2 handfuls of lamb’s lettuce

1 red chilli, finely sliced

sea salt and freshly ground black pepper

Place the asparagus strips in a bowl. Season well, then scatter the mint leaves and squeeze the lemon juice over the asparagus, along with a splash of oil.

When you’re ready to eat, add the lamb’s lettuce and chilli slices, toss gently and serve immediately.