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Paul Ainsworth's bright asparagus salad recipe keeps things light, combining the woody spears with cucumber, spring onions and radish to make a delicious side.
Mix the salad ingredients together in a bowl with the lemon juice and olive oil. Season to taste with salt and freshly ground black pepper and serve immediately
Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.