Asparagus and Microgreen salad

400g fat tender juicy asparagus sliced finely lengthwise with vegetable peeler, mandolin or knife

50g microgreens of choice

1/4 cup sunflower seeds dry fried and a splash of tamari or umeboshi vinegar at the end of frying

Toss together then add dressing

Dressing

1/2 tsp mustard

1/4 cup wine vinegar red or white

1/4 cup olive oil or sunflower oil

pinch salt and pepper

1 tsp chutney, relish, tamarind or runny honey

Shake thoroughly in a jar

This salad is so delicious everyone is always wanting more. The thin slices of raw asparagus are so good! inspired by Yottam Ottelenghi