Shaved asparagus salad

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

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 mins

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.

Per serving

429 kcalories, protein 24g, carbohydrate 3g, fat 36 g, saturated fat 10g, fibre 2g, salt 2.64 g

Recipe from Good Food magazine, May 2008.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • Binder photo hilaryg

    20 April 2008

    hilaryg commented on this recipe

    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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  • Binder photo Blatandja

    18 June 2008

    Blatandja rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 5 mins

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Ingredients

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Per serving

429 kcalories, protein 24g, carbohydrate 3g, fat 36 g, saturated fat 10g, fibre 2g, salt 2.64 g

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