Asparagus salad
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Serves
10
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5-6 bunches
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asparagus, ends trimmed
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100 gm
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wild baby rocket, tough stalks removed
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125 ml (½ cup)
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extra-virgin olive oil
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To taste:
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caster sugar (optional, see note)
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125 gm
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Grana Padano, freshly grated
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1
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Using a mandolin, thinly slice asparagus lengthways and place in a large bowl, add rocket, cover with plastic wrap and refrigerate until needed.
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2
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Just before serving, drizzle with oil and season to taste with sea salt, freshly ground pepper and a little caster sugar. Scatter with grated Grana and toss gently to combine.
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Note If the asparagus are not sweet enough, season with caster sugar to taste.
RECIPE Sue Fairlie-Cuninghame
PHOTOGRAPHY Con Poulos
STYLING Sue Fairlie-Cuninghame