Tomato and Asparagus Salad

Tomato and Asparagus Salad



225g pack vine ripened British Classic Tomatoes, thickly sliced
100g pkt asparagus tips
25g (1oz) pine kernels, toasted
10 ml (2 tsp) hot horseradish sauce
20 ml (4 tsp) garlic wine vinegar
40 ml (8 tsp) extra virgin olive oil

To Serve:
crisp salad leaves


Serves 4

  1. Cook the asparagus in water for 4-5 minutes. Drain, rinse under cold water, then drain again.

  2. Place asparagus, tomatoes and pine kernels in a bowl.

  3. Whisk dressing ingredients together, then pour over tomatoes and toss together.

  4. Arrange salad leaves on plates, then spoon on tomato and asparagus.

< Back

Fact 03

Did You Know?

In the UK, we eat 6oz (160g) of fresh tomatoes per person per week. This is the equivalent of two classic British tomatoes per week, or more than 100 per year - very low compared with other European countries, especially those in the Mediterranean region.

Roly Holt

Meet the grower

Roly Holt

R & L Holt is a family business in the historic Vale of Evesham originally formed in 1979 by Ric…

Read More