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I like it when my wife goes to the shops. She comes home with things I might not have bought myself.

Last night it was asparagus and fresh peas. Both English, both very in season. Pleasingly, as the asparagus season is getting later, its prices are mercifully coming down. The peas are the first we’ve had this year, very lovely and exciting. The psb (purple sprouting broccoli) is coming to the end of its season (sadly). This year I decided I was going to try to make myself sick of it. It’s one of our wonderful seasonal treats, and one I don’t eat enough of. We had some that needed using up, and it felt right to put them all together as a salad enjoyed in the warmth of our early evening garden.

The barbeque was lit and (for me at least) there was much anticipation. But then that’s often the case with me and BBQs generally. Sausages (of course) and a chicken breast (spiced with cumin, coriander & garlic)  that needed using up from the freezer, went on the literally smoking-hot grill.

A fresh, (and simple) early summer salad:

1 Bunch of asparagus

3 big handfuls of fresh peas, shelled

Purple sprouting broccoli, a small handful

Fresh herbs, 1-2 tbsp, chopped. Whatever you have to hand, but soft for preference. I used mint, lemon balm, marjoram & parsley.

Sherry vinegar (or balsamic if you don’t have it) a splash

Extra virgin olive oil, a big lug

  • Put a large pan of lightly salted water on to boil.
  • Snap the asparagus where it wants to, of its woody ends.
  • One by one, blanch each of the vegetables for 3 minutes in the boiling water. Let the water come back to the boil before you put the next in. Refresh them as you take them out, in cold water.
  • Drain and dress with the oil, salt & pepper.
  • If you happen to have a BBQ lit now’s the time to grill the asparagus. It gives a lovely colour and smoky flavour, that lends itself very well to the pointy green spears.
  • Cut the asparagus into 1-2 inch lengths, on the angle looks good.
  • Mix everything together with remaining ingredients & serve.

To be honest I would have liked more mint & parsley in the salad,as they work so well with the peas. And I meant to put some chive flowers in there too, but I forgot.

Other good things to BBQ;

  • Potatoes, cut very thick, boiled until just tender in their skins, drained & dressed with oil, salt & pepper.
  • Onions, red or white, treated the same way as the spuds.

Yum

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