Shaved asparagus salad

Recipe uploaded by

Barney Desmazery

2 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 mins

Cook 5 mins

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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