Campbells Kitchen

Method

• Remove the woody part of the asparagus by cutting off the bottom " - 1 cm, then cut remaining asparagus spear in half.
• In a saucepan bring stock to the boil. Add asparagus, beans and sugar snap peas. Cook for 2 minutes until just tender. Drain well and set aside in the refrigerator to cool.
• Squeeze the juice from the lemon into a bowl and drizzle in olive oil. Add garlic, salt and freshly ground black pepper, mix well.
• When you are ready to serve place cooled blanched green vegetables, rocket, parsley and butter lettuce leaves into a salad bowl. Drizzle over the salad dressing and toss until well combined. Serve immediately.
   

Ingredients

1 bunch asparagus
500ml Campbell"s Real Stock - Vegetable
150g sugar snap peas
150g green beans, trimmed, halved
1 lemon
3 tbsp extra virgin olive oil
1 clove garlic, peeled, crushed
salt and freshly ground black pepper
150g baby rocket leaves
1/2 cup flat-leaf parsley leaves, roughly chopped
1 head butter or oak leaf lettuce, separated into leaves, roughly torn