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Asparagus salad

Australian Gourmet Traveller modern Australian lunch recipe for asparagus salad

By Sue Fairlie-Cuninghame
  • Serves 10
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Asparagus salad


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


  • 1
    Using a mandolin, thinly slice asparagus lengthways and place in a large bowl, add rocket, cover with plastic wrap and refrigerate until needed.
  • 2
    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.

  • Author: Sue Fairlie-Cuninghame