Asparagus and Parmesan cheese salad

    15 min

    A simple and delicious way to enjoy spring asparagus at its finest. This salad stands confidently on simple flavours and ingredients and is ideal as a starter or main salad.

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    Serves: 2 

    • 1 bunch asparagus
    • 1 handful watercress
    • 100g Parmesan cheese, shaved
    • salt and pepper, to taste
    • 4 tablespoons lemon juice
    • 4 tablespoons olive oil

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. One by one hold the asparagus spears by their bases then bend the tip down until it snaps. Discard the tough bases.
    2. Place the tender asparagus spears into a steamer over a medium heat and steam gently for 8 to 10 minutes or until the spears are just tender. Remove from the steamer and plunge into cold water to stop the cooking process, then drain well.
    3. Transfer the spears to a serving plate and add the watercress, lightly toss. Add the Parmesan cheese and season well.
    4. Make the vinaigrette by combining the lemon juice and olive oil in a jar and shake well. Just prior to serving, drizzle over the vinaigrette. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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