Asparagus salad with Parmesan


by: Cooking Fab

Often people say that once the asparagus is cooked you should plunge it into ice water to stop it cooking further, but l think it is better to take the spears out of the water about a minute before they are ready (after about 4 to 6 minutes, depending on thickness). Untie them, wrap them in a wet cloth and then let them finish cooking as they cool down naturally at room temperature — the color might not be quite so bright but the flavor will be better, as the spears won't soak up the cold water, which would dull the flavor. If you like, you can cook the asparagus a few hours in advance, but make sure you leave it at room temperature. If you put it into the fridge, again you will deaden the taste. Trim eff the weedy bases from the asparagus spears. Preheat a ridged griddle pan and grate the Parmesan.


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serves: 4

20-24 medium-sized asparagus spears

31/2-4 ounces grated Parmesan

1/3 cup (plus l tablespoon) extra virgin olive oil

4 eggs

2 handfuls of mixed salad greens

4 tablespoons Shallot vinaigrette

2 tablespoons Giorgio's vinaigrette

small bunch of chives (chopped)

salt and pepper

Nutrition Facts
Asparagus salad with Parmesan

Servings Per Recipe: 4

Amount per Serving

Calories: 827

  • Total Fat: 65.8 g
  •     Saturated Fat: 25.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 260.4 mg
  • Sodium: 1750 mg
  • Total Carbs: 9.8 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 3.8 g
  • Protein: 50.3 g

how is this calculated?

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1.  Lay the spears in a row with the tips level and divide them into groups of 3 or 4 - however many you can get a toothpick through easily — then very gently secure them with the toothpicks (this makes it easier to turn them).

2.  Brush the asparagus with some of the olive oil, season with salt and pepper, then put the spears on the hot griddle for a couple of minutes on each side, until they are tender but still slightly crunchy. If you think they are not cooked enough but might become too charred, take the pan off the heat and cover with foil — then they will continue to cook gently for a little longer.

3.  While the asparagus is still warm, transfer to a plate, drizzle with the remaining oil and sprinkle with about 2 tablespoons of the grated Parmesan. Cover with plastic wrap and leave for about an hour for the flavors to meld.

4.  Boil the eggs for 6 to 7 minutes, cool under running water, then peel and push through a fine sieve. Keep on one side.

5.  Season the salad leaves and sprinkle with another 2 tablespoons of the grated Parmesan. Toss with 2 tablespoons of the Shallot vinaigrette and Giorgio's vinaigrette.

6.  Arrange the asparagus spears on serving plates. Sprinkle the sieved eggs on top, together with the remaining Shallot vinaigrette. Pile the salad on top, sprinkle the rest of the Parmesan over and finish with the chopped chives.

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