YIELD
4 servings
TOTAL TIME
15 minutes
Cook/blanch the asparagus. Then transfer the cooked asparagus into an iced bath.
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Assemble the watercress, chopped radishes and grape tomatoes on a plate. Next, top with cooked asparagus. Set aside.
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Meanwhile, add all of the ingredients: dried fruits and seeds, mustard, oil, salt & pepper, and rice vinegar into a bowl. Mix well and drizzle over the salad.
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Serve as a side or as a main dish and enjoy.
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