Name: Asparagus salad with parmesan and almonds
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Ingredients: 2 bunch asparagus; 150 gram baby rocket leaves; 1 cup cherry tomatoes, halved; 3 tablespoon extra virgin olive oil; 2 tablespoon apple cider vinegar; 1 teaspoon runny honey; salt and freshly ground black pepper; 1/3 cup shaved parmesan; 1/2 cup sliced almonds, toasted

Asparagus salad with parmesan and almonds

No summer spread would be complete without a tasty side of asparagus! This delicious recipe combines asparagus, parmesan and crunchy almonds to create a salad that's perfect for all your festive entertaining

Serves 8

Prep

10M

Cook

Total

12M

Ingredients

2 bunch asparagus

150 gram baby rocket leaves

1 cup cherry tomatoes, halved

3 tablespoon extra virgin olive oil

2 tablespoon apple cider vinegar

1 teaspoon runny honey

salt and freshly ground black pepper

1/3 cup shaved parmesan

1/2 cup sliced almonds, toasted

Method

1.Slice asparagus spears on the diagonal into thirds, discarding the woody ends.

2.Blanch asparagus in boiling salted water for 2 minutes, then drain well and refresh in ice-cold water. Drain well and place in a large bowl with rocket and cherry tomatoes.

3.To make the dressing, place oil, vinegar and honey in a small jar. Season well with salt and pepper. Seal jar with the lid and shake well to combine.

4.Drizzle dressing over salad and toss well to coat. Scatter with parmesan and almonds just before serving.