Cos, asparagus & red onion salad

• asparagus spear↗300g g
• Cos lettuce↗1 large or 2 medium
• red onion↗1

  thinly sliced

• vinaigrette3-4 tbsp tbsp

  preferably homemade

Step-by-step instructions

1. 1

   Peel the asparagus bases with a swivel peeler and trim the woody ends. Blanch in boiling salted water for 1½-2 mins until just tender. Drain and refresh under cold running water.

2. 2

   Trim the base of the lettuce leaves and arrange on a large shallow bowl or platter. Scatter over the asparagus spears and red onion, season well and drizzle with vinaigrette just before serving.