Waitrose and Partners
Raw asparagus, pea shoot and pecorino salad

Raw asparagus, pea shoot and pecorino salad

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  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook-
  • Total time10 mins

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


Typical values per serving when made using specific products in recipe


840kJ/ 203kcals



Saturated Fat












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