1bunch of asparagus, halved lengthways, about 12-15 spears
1teaspoonextra virgin olive oil
3-4cupsbaby cos lettuce, (one supermarket pack - I used mixed red and green leaves)
½a telegraph cucumber, thinly sliced
2-3radishes, thinly sliced
For the dressing:
2tablespoonextra virgin olive oil
1clovegarlic, crushed or finely grated
Salt and black pepper to taste
Put all salad dressing ingredients into a small jar or sealed container, shake to combine. Taste and adjust seasoning if required. If the dressing is too thick, add a little more lemon juice or a splash of water.
Heat a frypan (skillet) over a medium-high heat. Toast the sunflower seeds in the dry pan until golden brown, scoop out and set aside.
Put the frypan back on the heat, and add 1 teaspoon extra virgin olive oil. Throw in the asparagus and cook for 1-2 minutes, or until only just cooked and starting to colour a little on the edges.
Assemble cold salad ingredients on a platter or large serving bowl and top with the cooked asparagus.
Sprinkle over sunflower seeds, and drizzle with dressing.
Serve straight away while asparagus is hot, or let it cool - it's delicious either way.