Marron and Asparagus Salad with Nasturtium Salsa Verde


8-10 marron (or use crayfish, lobster or fresh prawns)

20-30 fresh asparagus stems (we used a mixture of green and white)

For the Salsa Verde

40g nasturtium leaves

1-2 cloves garlic

1 chilli

1 tsp wholegrain mustard

1 tsp Dijon mustard

Juice of ½ lemon

Pinch of salt

3-4 Tbsp olive oil

Nasturtium leaves and flowers, to garnish

Parmesan croutons, to garnish

Mayonnaise, to serve


  1. Just before serving, cook the marron in a large pot of salted boiling water for 3-4 minutes. Drain and set aside on a large platter.
  1. Cook the asparagus in a large pot of salted boiling water, drain and set aside.
  1. To make the salsa verde, mix all of the ingredients together in a pestle and mortar or using a food processor until a smooth paste is formed. Taste and check for seasoning.
  1. Toss together the asparagus and the salsa verde until well coated, arrange on a platter. Scatter over extra nasturtium leaves and flowers, crumble over parmesan croutons and serve immediately alongside the marron and good quality mayonnaise.

Recipe and image courtesy of