Asparagus salad


You'll need

5-6 bunches asparagus, ends trimmed 100 gm wild baby rocket, tough stalks removed 125 ml (½ cup) extra-virgin olive oil To taste: caster sugar (optional, see note) 125 gm Grana Padano, freshly grated

Method

  • 01
  • Using a mandolin, thinly slice asparagus lengthways and place in a large bowl, add rocket, cover with plastic wrap and refrigerate until needed.
  • 02
  • 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.
Note If the asparagus are not sweet enough, season with caster sugar to taste.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Mar 2007

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