• 1 pound fresh asparagus, trimmed
  • 1 large pear, sliced
  • 2 teaspoons lemon juice
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons honey Dijon salad dressing (65g Dijon mustard, 65g honey, 60ml apple cider vinegar, 60ml extra virgin olive oil, 1 tablespoon fresh lemon juice, salt and pepper to taste).
  • 8 romaine lettuce leaves


  1. In a jar, add all the ingredients to make the honey Dijon dressing, close the lid and shake well. Set aside.
  2. In a large skillet, bring water to a boil. Add asparagus, cover and boil for 5 mins or until crisp-tender.
  3. Drain and place asparagus in ice water. Drain, pat dry and cut in 1 cm pieces. Set aside.
  4. In a large bowl, combine pear and lemon juice. Add the onions, walnuts and reserved asparagus. Drizzle with dressing and toss to coat.
  5. Arrange the lettuce on 4 plates and top with asparagus mixture. Serve immediately.