Shaved asparagus, rocket & parmesan salad
Prep 20 mins | Serves 4
This delicious salad makes a great side dish. For a light meal, serve the salad topped with sliced smoked salmon or soft-boiled eggs.
1 large bunch thick asparagus*, trimmed
2 tbs extra virgin olive oil
1 tbs lemon juice
1 tsp finely grated lemon zest
1/3 cup toasted pine nuts
2 tbs finely chopped chives
60g baby rocket leaves
75g parmesan, shaved
* Asparagus bunch and thickness varies – you’ll need about 12 stems of very thick asparagus spears.
Step 1 Using a julienne peeler, very thinly slice asparagus lengthways (from the stem end) into ribbons. Plunge asparagus into a large bowl of iced water. Stand for 10 minutes, then drain and pat dry with paper towel.
Step 2 Combine asparagus, oil, lemon juice and zest, pine nuts, chives and rocket in a large bowl. Season with salt and pepper. Gently toss to combine. Arrange on a serving platter, sprinkle with parmesan and serve.
Good for you ... Asparagus
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.