Name: Warm asparagus salad with walnuts, parmesan, lemon and olive oil
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Prep

20M

Cook

Total

25M

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.

Ingredients

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

Method

Main

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.