Name: Shaved asparagus salad
Cook time: 5 min
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 10 asparagus spears, trimmed; juice 1 lemon; 30g lemon thyme sprigs, leaves stripped; 6 slices prosciutto torn; 50g parmesan shaved

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Shaved asparagus salad

Shaved asparagus salad

Barney Desmazery

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Serves 2

Easy

Prep: 20 mins

Cook: 5 mins

A star rating of 5 out of 5.2 ratingsRate

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Finely shaving the asparagus means the stalks can be eaten practically raw, which is bound to be a first for your guests

Easily doubled

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

10 asparagus

spears, trimmed
juice 1 lemon
30g lemon

thyme sprigs, leaves stripped
6 slices prosciutto

torn
50g parmesan

shaved

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Nutrition: per serving

kcal429
fat36g
saturates10g
carbs3g
sugars3g
fibre2g
protein24g
salt2.64g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, May 2008

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A star rating of 5 out of 5.2 ratings

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