About this recipe: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.
1 bunch asparagus
1 handful watercress
100g Parmesan cheese, shaved
salt and pepper, to taste
4 tablespoons lemon juice
4 tablespoons olive oil
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Method Prep:5min › Cook:10min › Ready in:15min
One by one hold the asparagus spears by their bases then bend the tip down until it snaps. Discard the tough bases.
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.
Transfer the spears to a serving plate and add the watercress, lightly toss. Add the Parmesan cheese and season well.
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 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.