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


  • Serves 4 people

  • 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
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.
View Full Site