Raw asparagus, pea shoot and pecorino salad

Name: Raw asparagus, pea shoot and pecorino salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 tbsp lemon juice; 3 tbsp extra virgin olive oil; 400 g Waitrose asparagus spears; 2 small handful/s mint leaves, torn; 3 handful/s shaved pecorino romano (about 75g); 80 g pea shoots

0 out of 5 stars(0) Rate this recipe

Serves4
CourseStarter
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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