Red capsicum and asparagus salad

The colour of these vegetables make a great looking salad and the hint of mustard adds a zing to the dressing.


Serves 3

1 bunch asparagus
1 red capsicum, deseeded and sliced into chunks

1 Tbsp canola oil
2 Tbsp white vinegar
1 tsp prepared wholegrain mustard
1 tsp sugar


Slice asparagus into 5 cm lengths. Blanch in boiling water for 2-3 minutes. Remove and cool in iced water or under cold running water. Drain well.
Place asparagus and capsicum in a serving dish.

To make the dressing:
Place oil, vinegar, mustard and sugar in a screw top jar and shake well to dissolve the sugar.
Pour over the asparagus mixture and gently toss.

Variation: Use 8-10 strawberries, halved, in place of red capsicum