Ingredients

Ingredients For the tartare sauce

• 2 free-range egg yolks

• 1 tsp Dijon mustard

• 1 tsp white wine vinegar

• 275ml/10fl oz sunflower oil

• 25g/1oz chopped capers

• 25g/1oz chopped gherkin

• 20g/¾oz diced cucumber

• 20-30 cooked cockles

For the salad

• 6 spears asparagus, peeled

• 150ml/5fl oz light olive oil, plus extra for frying

• 30g/1¼oz mint leaves

• 4 large scallops, roe removed

• 25g/1oz butter

• bunch watercress leaves

• bunch rocket leaves

Description

Make This Light And Delicate Salad To Make The Most Of The Short Asparagus Season.

View Full Recipe