Closed on Melbourne Cup Day.

Raw Asparagus Salad

Recipe by Jo Feehan- Second Helping

Serves 4 as a side.

  • 8 spears of asparagus
  • 4 pecan kernels
  • zest of ½ ‘backyard’ lemon
  • 2 tsp lemon myrtle (I used Kakadu Plum Co from Ripe)
  • 4 tblsp good quality extra virgin olive oil (I used Cockatoo Grove)
  • salt flakes
  • ground pepper
  1. Trim off the woody ends from the asparagus then use a vegetable peeler to peel long thin strips. It’s easiest to peel towards the tip. Place the asparagus in a bowl with the olive oil, lemon zest, and lemon myrtle then season to taste with salt and pepper.
  2. Arrange salad on a plate and use a microplane to grate the pecans on top.
  3. This raw asparagus salad is perfect as a side for lamb kofte, grilled fish or as a topping for savoury French toast.

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