Shaved asparagus salad

Shaved asparagus salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal429
fat36g
saturates10g
carbs3g
sugars3g
fibre2g
protein24g
salt2.64g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.2 ratings
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