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Raw asparagus, pea shoot and pecorino salad
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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.
This recipe appeared in Waitrose Health, Spring 2018 issue
Typical values per serving:
This recipe was first published in April 2018.