A crunchy raw salad is an easy way to get a super-healthy asparagus hit. I love the visual simplicity of this dish, it’s one of those recipes you can keep changing and creating to go with any meal. A side dish for lunch or dinner, sprinkled with your favourite fresh herbs or toasted nuts; or served alongside grilled seafood, meat or vegetables.
Ingredients
| 24 | Asparagus spears, thick (Main) |
| 1 cup | Mixed salad leaves |
| 100 g | Feta |
| 2 Tbsp | Olive oil |
| 1 Tbsp | Red wine vinegar |
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Directions
- Use a peeler to shave the asparagus, starting at the tip and peeling towards the woody base. Discard the woody base.
- Gently place shaved asparagus in a salad bowl.
- Dress with mesclun leaves then arrange sliced feta on top.
- Pour over olive oil and vinegar just before serving, season with salt and pepper to taste.
