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

Australian Gourmet Traveller recipe for warm asparagus salad with walnuts, parmesan, lemon and olive oil.

By Emma Knowles, Lisa Featherby & Alice Storey
  • 20 mins preparation
  • 5 mins cooking
  • Serves 4
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Warm asparagus salad with walnuts, parmesan, lemon and olive oil
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.


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


  • 1
    Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl.
  • 2
    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.
  • 3
    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.