Asparagus Salad:

1. Blanch the asparagus in salted boiling water for 2 minutes. They should be fork tender with just a hint of bite.

2. Refresh the asparagus immediately in ice water to stop the cooking and retain their vibrant green colour.

3. When ready to serve, whisk the olive oil, vinegar and shallot together to make the vinaigrette.

4. Place the cooked asparagus in a neat row on a side plate. Toss the lettuce with some of the prepared vinaigrette, your favourite fresh herbs and a sprinkle of All-Bran Buds* cereal.

5. Season with sea salt and fresh ground pepper.

6. Lay the salad over the asparagus and dress with the remaining vinaigrette.

This is a great summer time meal full of flavour with added fibre!

Herbed Pea Soup:

1. In a pan (low heat) soften shallot and garlic until tender and translucent.

2. Deglaze with white wine and reduce by 2\3.

3. Add water or chicken stock to just cover ingredients in the pan.

4. Simmer for 5 minutes.

5. Add the peas and cook for another 3 minutes, until the peas are tender.

6. Add the picked herb leaves, stir for 30 seconds on the heat to wilt the herbs.

7. Remove from the heat and allow to cool for a few moments.

8. Purée the soup in a food processor.

9. Strain the soup through a colander and chill over ice. This may be done a day in advance. Keep the finished soup in the refrigerator.

10. Adjust the seasoning before serving.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.