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Boil the Asparagus for 5-8 mins and add to 225g of thickly sliced vine tomatoes and 30g pine kernels.

Whisk two teaspoons of hot horseradish sauce, four teaspoons of garlic wine vinegar and eight teaspoons of virgin olive oil, pour over the salad and toss.

Highlight the creaminess of Asparagus with hollandaise sauce.

And to Drink...  compliment your meal with a subtle cool Chardonnay such as our organic, biodynamic and vegan Domaine Begude available at only £5.99.