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July 26, 2018

Asparagus Salad With Parmesan and Lemon Vinaigrette

July 26, 2018/ Lucy Waverman

Asparagus means springtime. Thin stalks do not have to be peeled and they cook very quickly. If only thicker stalks are available, they have to be peeled and cooked for an extra minute.

Serves 8

Ingredients

2 lbs (1 kg) thin stalks of asparagus

Vinaigrette:

2 tbsp lemon juice
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1/4 cup chopped chives
1/2 cup shaved Parmesan

Method

Break off the woody ends of the asparagus and discard. Bring a large skillet of salted water to boil. Immerse asparagus and cook 1 minute. Drain immediately and refresh under cold running water until cool. Dry well.

Whisk lemon juice and oil together, season with salt and pepper. Spoon over asparagus and sprinkle with chives. Scatter Parmesan shavings over asparagus.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Asparagus Salad With Parmesan and Lemon Vinaigrette

Ingredients

Method