Steak and asparagus salad

Preparation Time 

12 minutes

Cooking Time 

6 minutes

Ingredients (serves 4)

• 3 sirloin steaks
• oil, for brushing
• 75g cherry tomatoes, halved
• 1 bunch asparagus, trimmed
• 100g baby spinach

• Dressing

• 2 tablespoons oil
• 1 1/2 teaspoons dijon mustard
• salt and cracked black pepper

Method

1. To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.
2. Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.
3. Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.
4. Drain asparagus, toss with spinach and tomatoes, and divide between four plates. Slice steak and place on top of salad. Add dressing and serve.

What's in season - November

Asparagus

There are three varieties of asparagus: green, white or purple. White asparagus is similar to green, although it's not exposed to sunlight. Purple asparagus is sweeter.

Is it good for me?

Asparagus contains dietary fibre, beta carotene, vitamin E and folate.

Buying and storing

Look for bright spears with compact tips. Trim ends and stand in a glass with 1-2cm of water. Cover with a plastic bag and store in fridge for up to five days.

Preparation

Snap off woody ends. Tougher spears also need peeling.

Cooking tips

• Blanch, slice and add to scrambled eggs.
• Dress white asparagus with hollandaise.
• Brush spears with olive oil and cook on the barbecue for a few minutes.