Warm asparagus salad with walnuts, parmesan, lemon and olive oil


You'll need

2 bunches asparagus, trimmed, peeled, cut diagonally into 5cm lengths 80 ml (1/3 cup) extra-virgin olive oil 80 gm walnuts, coarsely chopped 100 gm firm ricotta, crumbled 50 gm parmesan, shaved To serve: baby basil leaves Juice of 1 lemon

Method

  • 01
  • Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl.
  • 02
  • Heat oil in a small saucepan over medium heat, add walnuts and stir occasionally until just golden (1-2 minutes), then pour onto asparagus, season to taste and toss to combine.
  • 03
  • To serve, transfer asparagus to a platter and scatter ricotta, parmesan and basil leaves over, drizzle with lemon juice and serve immediately.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.

Ricotta only keeps refrigerated for a couple of days and is best eaten as fresh as can be, so consider buying it the same day you’re going to serve it. It’s a great partner to asparagus and walnuts in this salad.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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