INSALATA DI ASPARAGI E BARBABIETOLE

This fresh salad is ideal to cool off during hot summer days. Have it for lunch with a green salad and fresh bread or use it as a side dish for dinner.


INGREDIENTS for 5 people:

One bunch of fresh asparagus
Four small boiled beets (you can now buy them precooked in most supermarkets)
Extra-virgin olive oil
Fresh lemon juice
Two or three scallions
Salt

Wash the asparagus, remove the ends and chop it up in about 1 in. chunks. Steam until tender.
In the meanwhile chop up the beets. When the asparagus is cooked, add it to the beets. Flavor with salt, olive oil, fresh lemon juice and the chopped up scallions. Stir well. Serve cold or at room temperature.