Serves 4 - 6

Lemony crème fraiche ingredients

150 g   crème fraiche

125 g   medium fat herb and chives cream cheese

150 ml Greek style yoghurt

45 ml   olive oil

            Zest of 1 lemon

30 ml   lemon juice

            Salt and black pepper

Salad ingredients

400 g   asparagus, lightly steamed

80 g     sugar snap peas, lightly steamed

30 g     melted butter

15 ml   lemon juice

125 g   peas (defrosted baby peas)

2          avocadoes, sliced and seasoned (optional)

2          small Cos lettuces, cut into halves and/or quarters

            Lemon wedges for serving

50 g     parmesan shavings for serving

Method

• Combine all the ingredients for the lemony crème fraiche and season to taste
• Smear on a large serving platter
• Toss the asparagus, peas and sugar snap peas with the melted butter and lemon juice and place on top of the dressing. Add the avocado (if using) and the Cos lettuce. Garnish with lemon wedges.
• Sprinkle over the parmesan shavings and finish off with a generous drizzle of olive oil and some black pepper
• Serve with crusty bread and LA MOTTE Vin de Joie Rosé