Asparagus is my son Gabe’s favourite vegetable so I’ve invented a lot of ways to serve it to keep him from getting bored. Here it stars in a tasty salad that grown-ups will love too!

Yield: 4 Servings


2 large bunches asparagus
the juice and zest of a lemon
A generous splash extra virgin olive oil
A handful fresh dill
A sprinkle or two Salt and Pepper
Pickled red onions


Trim off the tough woody bottoms of the asparagus spears and cut the remaining top pieces in half. Steam them until they’re bright green and tender – but not mushy. Immediately run them under cold water to stop them from cooking further. Drain well.

Toss the asparagus with the remaining ingredients then season them and enjoy!