This light summer salad is easy to make. Throw the ingredients together for a last-minute summer feast!
- Cook asparagus in boiling salted water for 5 minutes until just tender. Drain and set aside.
- Remove seeds from capsicums and finely chop.
- Mix together the pesto, lemon juice, olive oil and season with salt and pepper.
- Chop asparagus spears in half, then mix in a large bowl or platter with the capsicum, rocket leaves and basil. Pour over the pesto dressing and serve.