On the menu: Steamed asparagus with soft-boiled eggs for dipping; pea and cucumber salad; sweet potato salad. There were a few black olives too, but we hardly needed them.
The picnic venue was Tooting Bec Common, just a few minutes down the road, so the just-cooked asparagus and eggs stayed warm. But if yours is to be a cold picnic you could cool the asparagus in cold water once it's cooked, drizzle with a little balsamic vinegar, and simply eat hard-boiled eggs on the side.
Pea and cucumber salad is a healthy, quick little salad with ingredients I had to hand anyway. Here's what you do:
Take half a cucumber, halve it lengthways, slice fairly thickly. Add a proportionate amount of frozen peas, defrosted, 2 teaspoons of white wine vinegar (red will do if that's what you have), plenty of chopped fresh mint and black pepper.
It's really easy, but it works. And while it has a summery feel to it, if you need a quick salad in winter time, I'd much rather have this than something with sun-starved tomatoes that are orange and hard as bullets.
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