250g bunch of asparagus
4 shallots, finely sliced
2 small courgettes, sliced into disks
100g feta, broken into small pieces
2 tsp poppy seeds
4-5 sprigs tarragon, leaves roughly chopped
2 tbsp olive oil
1tsp dijon mustard
2 tbsp creme fraiche
1. Bring a pan of water to the boil and blanch the asparagus for 2-3 minutes. Add the sliced shallots to the pan for 30 seconds then drain the pan and run the veg under cold water.
2. Drain again and put into a salad bowl with the courgette, feta, poppy seeds and tarragon.
3. To mix the dressing put the juice of the lemon, oil, mustard and creme fraiche in jar with a screw top. Season and shake to combine. Drizzle over the salad and toss well.
4. Taste and adjust the seasoning of necessary.
Recipe courtesy of www.ukshallot.com