3-MINUTE ASPARAGUS, PEA & CORN SALAD, almost no cooking, Hot Weather Dishes

Barely any cooking; perfect for the busy cook...

Quick & easy concoction of fresh & frozen veg in a cool creamy sauce

This simple salad is a doddle to prepare and is ready almost instantly -- a boon in a heatwave or on a festive occasion.

It has a base of frozen peas, packaged corn niblets and raw mushrooms.   A few thin spears of asparagus add a luxurious touch without busting the budget.  The frugal can substitute green beans. 

It's a lovely combo exactly as it is; adding other ingredients, whether raw or crisply cooked, isn't recommended - they will mask the lovely taste & texture of English asparagus. 

Cost: £1.50
Feeds: 2-3

Ingred:
   1/2 cup corn niblets
   1/2 cup frozen peas
   6 asparagus spears, cut into 4 pieces each

   1/2 cup raw mushrooms in small dice
   2 tablespoons pine nuts or sunflower seeds

Dressing   
   1 1/2 tbsp 0-fat plain dairy or plant yoghurt
   1 1/2 tbsp mayonnaise
   1 tsp balsamic vinegar
   pepper & a little salt

Method:

1. Hold each asparagus spear at each end; bend until it snaps - usually about 2/3 - 3/4 of the way down. Discard the bottom bit and cut the rest into four pieces.
2. Bring a small pan of water to the boil; add corn, peas & asparagus; cook 2 mins only, drain and plunge into a bowl of ice water; drain
3. Mix with mushrooms & nuts/seeds
4. Add dressing
5. Chill a few hours to allow flavours to blend

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.