Asparagus is rich in folic acid and Vitamin A, which have been said to reduce the risk of certain cancers by boosting the body’s defences and preventing free radical damage.

This recipe combines British asparagus with two other vegetables that are in season in early summer, broad beans and peas.Eating plenty of vegetables is known to reduce the risk of bowel cancer and both peas and beans have high levels of dietary fibre – essential for good health.

Preparation and Cooking Time: 10 minutes

You’ll need:
1lb/450g British asparagus
6oz/175g shelled young peas
6oz/175g shelled young broad beans
4oz/110g rocket leaves
Juice of half a lemon
1 tablespoon wholegrain mustard
4 tablespoons olive oil
½ teaspoon runny honey
Freshly ground black pepper

Method
1.Clean the asparagus and trim any white ends or peel with a vegetable peeler
2.Blanch the asparagus, peas and beans in boiling water for two minutes or until tender
3.Combine the lemon juice, mustard, olive oil honey and seasoning and shake well in a screw top jar
4.Toss the vegetables in the dressing while they are still warm
5.Serve on a bed of rocket leaves