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Raw Asparagus Salad with Lemon, Hazelnuts & Pecorino
Asparagus season is here! Whilst the first few precious spears must be served simply steamed just with a little sea salt and perhaps some good French butter, and the first fat ones after that gently charred on the barbecue, this year if you’ve not tried raw asparagus before I beg you to try my Raw Asparagus Salad with Lemon, Hazelnuts & Pecorino. I’ve been known to eat an entire bowlful for lunch by myself, but it makes a delicious, elegant side dish to grilled or barbecue chicken, fish or spring lamb (or mutton).
Raw asparagus has a pleasant crunch, and its sought-after flavour is, if possible, even more verdant than before it is cooked. I’ve added toasted hazelnuts, sharp, salty pecorino, a hit of lemon and lots of my best extra virgin olive oil, really making this one where you can show off top-quality ingredients prepared simply, which is really what every good asparagus recipe needs.
Frequently Asked Questions
Can I use parmesan instead of the pecorino?
Yes! I like the sharp saltiness of pecorino here (and I tend to use it more as it is much kinder on my system than parmesan!) but parmesan would work just as well.
Do other toasted nuts work in this raw asparagus salad?
They would, but I think there is a special something about the creaminess and flavour of hazelnuts that really work here. As for alternatives, toasted pine nuts I think would be the best pairing, or if you’re Kentish like me local cobnuts, which are a lot like hazelnuts (they make a great wild garlic pesto this time of year too!)
This easy Raw Asparagus Salad with Lemon, Hazelnuts & Pecorino balances crisp and fresh, sharp and salty and creamy and crunchy in this simple spring salad that celebrates a seriously underrated way to serve asparagus – raw!
Ingredients
Scale
30g hazelnuts
12g freshly grated pecorino
1 1/2 tbsp extra virgin olive oil
zest and juice of 1/2 lemon, to taste
sea salt and freshly ground black pepper
250g fresh asparagus (roughly 1 large bunch)
Instructions
In a frying pan set over a medium high heat, toast the hazelnuts for a few minutes, tossing often, until they’re starting to brown. Remove from the heat, and once they’re cool enough to touch, roughly chop.
Meanwhile, combine the pecorino, olive oil, lemon zest, roughly half of the lemon juice, some salt and a generous amount of pepper in a large bowl.
Snap the woody ends from the asparagus and slice the spears thinly on the bias. Toss with the dressing, and add the hazelnuts.
Season to taste with more lemon juice, salt and pepper, if liked.
Notes
This salad is best eaten freshly made to really maximise that delicious crunch!
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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