Asparagus salad

AT A GLANCE

  • Serves 10 people

  • 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
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.

Recipe:

SUE FAIRLIE-CUNINGHAME

Photography:

CON POULOS

Styling:

SUE FAIRLIE-CUNINGHAME

FEATURED IN

Mar 2007

Mar 2007

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