Saturday Morning With Jack Tame

We always make this in summer when asparagus season is at its peak, fresh fragrant herbs are in abundance and your body naturally begins to crave fresher, lighter foods.      Simple Swaps / Additions    Asparagus for zucchini chunks    Mint for any other herb e.g coriander, basil or parsley    Pine nuts for any other nut or seed e.g pumpkin seeds, almonds or walnuts      Serves: 6   Time: 15 minutes       2 tbsp cooking oil   2 bunches of asparagus, left whole     ½ tsp sea salt       Mint, Lemon Pine Nut Salsa   1 cup mint, chopped   1 avocado, cut into chunks    3 tbsp pine nuts, toasted    Juice 1 lemon    2 tbsp extra virgin olive oil    ½ tsp chilli flakes    ½ tsp sea salt        Method:   Heat the oil in a  pan over a high heat. Once hot, add the asparagus. Allow to cook over a high heat for about