With garlic croutons and a cheese and olive oil dressing.

Ingredients: (Serves 2)

3 little gem lettuces
12 asparagus tips
1 clove garlic
1 slice old bread
2 oz grated parmesan cheese
6 fl oz olive oil
2 fl oz balsamic vinegar

Method:

Wash and quarter the Little Gems and arrange on a serving plate.

Lightly blanch the asparagus tips and cool immediately.

For the croutons dice your bread and shallow fry until golden in a pan of hot butter that is on the point of turning brown and nutty. Add your garlic before the bread so that the aroma of the garlic can infuse into the butter. Drain the croutons out of the pan onto some kitchen paper and arrange on the little gems.

Whisk the cheese, olive oil and vinegar together and pour over the asparagus. Season with salt and pepper, maybe a squeeze of lemon juice and some freshly chopped herbs, then add on top of the croutons and lettuce.

This is a simple delicious salad to eat on its own  - but it aslo works well with a fish lunch or supper.