Shaved asparagus salad

Shaved asparagus salad

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
429
protein
24g
carbs
3g
fat
36g
saturates
10g
fibre
2g
sugar
3g
salt
2.64g

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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Method

  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.

Recipe from Good Food magazine, May 2008

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Comments

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thefatmagpie's picture

Surely that's 30g of lemon thyme, not 300g?!

kevinwiegand's picture
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Did this for some foodie friends and we all thought it was a keeper...

blatandja's picture
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I have made this for a dinner party for 9 people and they all loved it very much. I had so many complements. It was very fresh and light. It is so simple to make, so I will make this again, that's for certain.

hilarygibson's picture

I made the recipe but also added prawns (five per person). The preparation was so simple and it looked very appetizing and classy! All five guests raved about the taste!! This is something I will make again, for certain.

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