Herbed asparagus salad

Author: Jenny de Montalk - BA, GDipJourn, Editor

Photographer: James Moffatt

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Fresh, crunchy and full of flavour! This fantastic side salad with honey lemon dressing is a refreshing addition to any meal.

Serves: 4 (as a side)

Time to make: 20 mins

Ingredients

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2 bunches thin asparagus, woody ends removed
1 lemon, juice and zest
1 teaspoon honey
2 tablespoons extra-virgin olive oil
½ cup chopped fresh mixed herbs (mint, oregano, dill and flat-leaf parsley
are good)
½ red onion, thinly sliced
4 eggs, hard-boiled, halved
½ cup roughly chopped, toasted hazelnuts
pinch salt
cracked black pepper
100g pecorino cheese, thinly shaved

Instructions

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1 In a shallow pan of boiling water, cook asparagus for 4-5 minutes, until just tender. Drain well and set aside.

2 Meanwhile, in a small bowl, place lemon juice, honey and olive oil, and mix well.

3 Arrange asparagus on a serving plate, sprinkle over herbs and red onion. Drizzle over dressing. Top with egg and season with salt and pepper. Garnish with nuts, pecorino and lemon zest.

Nutrition Info (per serve)

Calories 370 cal

Kilojoules 1550 kJ

Protein 17.5 g

Total fat 30 g

Saturated fat 7.5 g

Carbohydrates 4.4 g

Sugar 4.2 g

Dietary fibre 4.1 g

Sodium 360 mg

Calcium 255 mg

Iron 2.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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