Description
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!