This salad can only be made when the asparagus is freshly picked as you need it to be crisp and crunchy, combined with the deep, peppery watercress.
Serves 4

2 bunches fresh asparagus
4 handfuls fresh watercress, large stalks removed and discarded
2 slices “Joyful Vegans” wholegrain bread, either torn or cut into smallish pieces
30g pecorino, parmesan or aged cheddar, crumbled into chunks
1 lemon, juice
2-3 Tbsp extra virgin olive oil
Sea salt flakes
Freshly ground black pepper

Preheat the oven to 190C

Place the pieces of bread onto a baking tray and drizzle over a little oil and bake until crispy (8 minutes approximately). Remove and set aside.

Put a small pot of salted water on to boil.

Meanwhile remove the tough ends to the asparagus (keep to add to stock for risotto or soup). Remove the top tip of the asparagus spear (3cm length) and set aside.

When the water has come to a rapid boil, add the asapargus spears and cook for 1 minute. Drain immediately and refresh under cold water. Drain and add to salad.

Using a peeler, peel the asparagus into thin strips and put them into a large bowl along with the watercress, cheese and croutons.

Make the dressing by mixing together the lemon, oil and seasoning. Taste and adjust if necessary. Drizzle over the salad, toss gently with your hands to combine and serve immediately.