Shaved asparagus salad
Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 5 mins
- Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
- To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.
Per serving
429 kcalories, protein 24g, carbohydrate 3g, fat 36 g, saturated fat 10g, fibre 2g, sugar 3g, salt 2.64 g
Recipe from Good Food magazine, May 2008.
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http://www.bbcgoodfood.com/recipes/5924/
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 5 mins
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Ingredients
- 10 asparagus spears, trimmed
- juice 1 lemon
- 300g lemon thyme sprigs, leaves stripped
- 6 slices prosciutto , torn
- 50g parmesan , shaved
Per serving
429 kcalories, protein 24g, carbohydrate 3g, fat 36 g, saturated fat 10g, fibre 2g, sugar 3g, salt 2.64 g
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20 April 2008
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18 June 2008
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30 December 2008
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08 May 2009
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