zoom Raw asparagus, pea shoot and pecorino salad

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    Raw asparagus, pea shoot and pecorino salad

    • Preparation time: 10 minutes
    • Cooking time: 0 minutes
    • Total time: 10 minutes

    Serves: 4 as a starter


    1 tbsp lemon juice
    3 tbsp extra virgin olive oil
    400g Waitrose asparagus spears
    2 small handfuls mint leaves, torn
    3 handfuls (about 75g) shaved pecorino romano
    80g bag pea shoots 


    1. Put the lemon juice in a bowl and whisk in the olive oil, along with a good pinch of salt and some black pepper.

    2. Holding each asparagus stalk by the woody end, shave the tender part lengthways into thin strips with a vegetable peeler, rotating the spear as you go. Thinly slice the leftover core with a knife and discard the woody end.

    3. Put the asparagus in a bowl with most of the mint leaves and 2 handfuls of the pecorino shavings. Add 1-2 splashes of the dressing and all of the pea shoots, then toss together gently so everything is well coated.

    4. Quickly divide between plates or bowls, adding a few extra shavings of pecorino to each, along with the remaining mint leaves and a little more dressing, if liked. Grind a little more black pepper over the top before serving.

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    This recipe appeared in Waitrose Health, Spring 2018 issue


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