Asparagus, white anchovy, witloof and pea-tendril salad
Makes a good bundle. Both white and green asparagus work perfectly in this salad.
- Prepare the asparagus, then coat in olive oil and season with salt and pepper. Chargrill or barbecue on a high heat, keeping some crispness.
- Once the asparagus has cooled to room temperature, slice in half diagonally. In a large bowl, place separated witloof leaves and asparagus, dress evenly with olive oil, ensuring the leaves are coated. Add the pea tendrils, anchovies and salt and pepper, then toss gently.