PSalad with Asparagus, Samphire and Sea-blite is a modern British recipe for a salad of blanched asparagus served with marsh samphire and sea blite in an oil, garlic and tarragon leaf dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Salad with Asparagus, Samphire and Sea-blite.
Toast the sesame seeds for a couple of minutes and put aside. Trim the asparagus, and trim any brown bits or woody stems from the samphire. Gently remove any tough stalks from the sea-blite.
Blanch the asparagus in boiling water for a couple of minutes, add the samphire and cook another minute. Drain immediately and immerse in cold water to cool. Drain again, and allow to dry on a cloth.
When ready to serve, put the asparagus and samphire in a bowl, add the sea-blite, oils, garlic and tarragon leaves. Toss together and season with pepper, sprinkling the sesame seeds over the top. We had this with some grilled chicken, but it would obviously be fantastic with most seafood.
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