Shaved Asparagus Salad
This exquisite asparagus salad is a delightful symphony of flavors and textures. Tender asparagus ribbons dressed in a zesty lemon thyme vinaigrette are accompanied by salty prosciutto, savory Parmesan shavings, and crisp asparagus tips. This dish is an elegant and refreshing addition to any meal.
— Constant Cookbook
Ingredients
- 10 asparagus spears, trimmed
- juice 1 lemon
- 300g lemon thyme sprigs, leaves stripped
- 6 slices prosciutto , torn
- 50g parmesan , shaved
Instructions
- Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 mins before plunging into iced water. Cook the stalks for 30 secs, then plunge into iced water, too. Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
- To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmesan, then drizzle with some dressing from the bowl.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 429 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 10 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.64 milligram of sodium
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