asparagus and smoked chicken salad

NEWSFLASH! Isle of Wight Asparagus is here!

21 Apr 2014

Category: Recipes

Isle of Wight Asparagus is now available in the shop until the end of June.  With fresh delivieries to the shop every day, you will have the freshest, tastiest spears all day, every day. You're talking food metres, not food miles!

Is asparagus a super-food? YES!...   You can steam it, roast it, char-grill on the BBQ, eat it raw, make soup, stir-fry it, serve it on its own with foaming hollandaise or a runny poached egg, or have it as one of the veg with your Sunday roast.  Not many veggies can boast such versatility!

Asparagus is one of the first new season vegetables; and as well as being really tasty, it is a reminder that the lazy days of summer are not far away!

There are lots of recipes and Asparagus facts on the British Asparagus web site   Click here for more delicious recipes on our own web site and info on how to cook asparagus  

Asparagus is so versatile, so go on....get creative in the kitchen NOW!


Smoked Chicken and Asparagus Salad

Although fresh asparagus served on its own with a little melted butter is delicious it is worth remembering that it also is an excellent ingredient in many other dishes from salads to risottos. For a change it can also be roasted instead of boiled or steamed for a different yet equally good result.


300g asparagus, trimmed and cut into 5cm lengths 
120g bag mixed baby salad leaves
400g cooked smoked chicken breast, cut into bite-sized pieces
225g cherry tomatos, halved 
For the dressing:
4 tbsp of extra virgin olive oil
1 clove of garlic, crushed
2 tbsp of clear honey
1 tbsp of balsamic vinegar
1 tbsp of wholegrain mustard


1. Cook the asparagus in boiling salted water for about 4 minutes or until just tender. Drain and plunge into ice-cold water to prevent it cooking further. Pat dry with absorbent kitchen paper.
2. Place the salad leaves in a large bowl, add the chicken, tmatoesand asparagus. 
3. To make the dressing whisk the olive oil, garlic, honey, vinegar and mustard. Pour the dressing over the salad and toss well.