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.
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