For Sophie Gray’s best asparagus tips and tricks, go to In season with Food magazine: asparagus.
Ingredients
Method
1.Cut the asparagus, including the tips, into very thin slices crossways, and place in a medium bowl. Add the red onion, parmesan, vinegar and oil and toss to combine. Set aside to marinate for at least 1 hour.
2.Gently fry the bacon until crisp. When cool, add to the asparagus salad.
3.In the same pan gently toast the pine nuts until golden brown. Season the salad with salt and add the pine nuts just before serving. Sprinkle parsley over the top, if using.
• Dry cured bacon doesn’t contain chemicals or added water, so the pan dripping is full of pure bacon flavour which attaches to anything you cook in it – in this case, the nuts. • The acidity in the vinegar tenderises the asparagus as the flavours mellow, making this a great side dish for barbecue foods, or anything greasy or cheesy. • You could add crispy fried croutons instead of pine nuts, if preferred.
Note
