A perfect salad for a perfect spring sunny day!!
- 2 pink grapefruits
- 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm pieces
- 2 tbs olive oil
- 150g baby rocket leaves
Step 1: Use a small knife to peel grapefruits. Segment over a bowl to collect juices.
Step 2: Cook asparagus in boiling water for 2 minutes or until bright green. Refresh under cold running water. Drain well.
Step 3: Combine reserved grapefruit juice and oil in a bowl. Season with salt and pepper.
Step 4: Place the rocket, asparagus and grapefruit wedges in a large bowl. Drizzle with dressing and serve immediately.