Spring Dining

After a Bank Holiday Weekend filled with Easter egg eating, I thought it would be nice to have a light meal, inspired by the arrival of Spring. This is a really simple meal idea and it doesn't require a lot of hassle or ingredients! The basis of the meal is an asparagus, green bean and cherry tomato salad which is delicious and surprisingly substantial. As a side I served it with homemade bruschetta and focaccia bread with balsamic vinegar for dipping.

Ingredients:
- Asparagus
- Green beans
- Cherry tomotoes on the vine
- Olive oil
- Salt and pepper for seasoning

Extras:
- Steamer
- Large serving dish
- Chopping board

For the bruschetta please see my previous blog post. 


Now, here's what to do...

• Steam the asparagus and green beans together in the steamer.
• Once cooked, remove and cut both the asparagus and beans into mouthful sized pieces.
• Cut some cherry tomatoes in half and place them in the serving dish.
• Add the asparagus and beans and drizzle with olive oil.
• Mix it all together and season to your liking.

For meat and fish eaters this would work really well alongside some salmon or as part of a big salad for BBQ's in the summer months! I also think this would be great with some long stem broccoli added to the salad.

Enjoy!