Summer Asparagus Salad and Apple Juice and Lemon Balm Cooler

It has been a very busy week here at Deerly Beloved Bakery HQ and I haven't had 5 minutes to enjoy the sunshine, only complain about how hot it is in the kitchen! So I thought I would have a picnic in the garden with Kyle and get some vitamin D!
It is also asparagus season! It will be at it's best and lowest price now so go grab some, and if you can get good old Norfolk asparagus even better! (We like local huh!)
So here are a couple of supper quick and supper yummy recipes that won't keep you in the kitchen long!

Apple and Lemon Balm Cooler

I am going to do this recipe first as it is soooo delicious! Lemon balm is such an under used herb, it has a wonderful mild lemon flavour that works so well with the apple! This drink is also alcohol free, so can be enjoyed by all! And my super tip of the day is not to use ice cubes ever again, but to freeze sliced fruit or berries and add them to your drink. You will be eating more fruit (as will any kiddywinks that drink it) and it will add flavour to your drink, rather than with ice cubes that water a drink down !

Ingredients:

Organic Apple Juice
4 Mint leaves per glass
4 Lemon Balm leaves per glass
Frozen Apple slices

First of all wash your mint and lemon balm thoroughly in cold water and pop 4 leaves of each herb into your glasses. Then pour in your apple juice leaving an inch or two at the top for your apple slices. Take your frozen apple slices out of the freezer and pop 3-4 in each glass. Serve immediately!


Summer Asparagus Salad with Yoghurt Dressing.

This is such an easy salad to put together and is a great side dish for a vegan BBQ!

Ingredients:

15 Asparagus
4 cups of Baby New Potatoes
1/3 of a cut of black olives
Glug of Olive Oil
Salt
Juice of half a lemon
1 Cup of Natural Soya Yoghurt

Bring a pan of water to the boil and drop in your potatoes, cook for 20 mins until tender, then drain and drizzle with olive oil and a pinch of salt. In a bowl mix the soya yoghurt with the lemon juice and a pinch of salt, set aside. In a pan using a glug of olive oil, gently fry the asparagus for 5 mins turning every few seconds to evenly cook them, then take off the heat (you don't want to over cook them and lose their wonderful mild flavour). Place your potatoes on a serving platter and lay the hot asparagus on top and scatter the olives on too. Drizzle over the yoghurt dressing and serve immediately with crusty bread and a green salad. Yum!