Shaved asparagus & pesto salad
Serves: 4-6 as a starter or side
- Prepare25 mins
- Total time25 mins
- 1 handful ice cubes
- 2 x 230g packs asparagus, woody ends removed
- ½ x 25g pack basil, leaves only
- ½ garlic clove, finely grated
- 40g Parmigiano Reggiano
- 3 tbsp extra virgin olive oil
- ½ lemon, juice
- 30g rocket
Put the ice in a bowl of cold water. Shave the asparagus into long strips using a vegetable peeler (you may need to thinly slice the thick ends with a knife) and put into the iced water. Put ½ the basil leaves into a mortar with ½ the pine nuts and the garlic. Season, then pound with a pestle until slightly broken down. Finely grate in half the cheese, then muddle together with the olive oil and lemon juice (you are looking to make a crude and loose pesto); season if needed.
Drain and dry the shaved asparagus, then layer up with the rocket and pesto dressing in a large salad bowl; toss lightly but thoroughly to combine. Toss through the remaining basil leaves and pine nuts, then shave over the remaining cheese. Serve straight away.
Typical values per serving when made using specific products in recipe