Guest guest Posted May 2, 2010 Report Share Posted May 2, 2010 Asparagus, Walnut & Rocket (Arugula) Salad 400 g (14 oz) asparagus, ends trimmed 150 g (5 oz) rocket (arugula), ends trimmed 1/2 cup walnuts, toasted, chopped 1/2 cup sun-dried tomato strips 1/4 cup small basil leaves 4 teaspoons balsamic vinegar 2 teaspoon olive oil salt and pepper, to taste 1. Cook asparagus in a medium saucepan of boiling water for 2 minutes or until just tender. Drain and refresh under cold water. 2. Arrange asparagus and rocket (arugula) on a serving platter. Scatter walnuts, tomatoes and basil over asparagus. 3. Drizzle with balsamic and oil. Season with salt & pepper. Serves 6. Quote Link to comment Share on other sites More sharing options...
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