Did you know you can eat asparagus raw? I didn’t—until I made this salad! This simple and nutritious way to enjoy asparagus is an idea I love sharing as a dietitian. The salad offers a crisp texture and delicate flavour and is absolutely delicious when paired with lemon, garlic, and olive oil. Play around with this fresh vegetable for the perfect summer side dish.
Preparation
5
min
Cooking
0
min
Portion
4
Ingredients
- 1 bunch of asparagus, ends trimmed, cut into thirds
- 30 ml (2 tbsp) olive oil
- 1 garlic clove, minced
- 2.5 ml (½ tsp) salt
- Zest of 1 lemon
- Juice of ½ lemon
- Chopped basil, to taste (or other herbs, to taste)
- Grated Parmesan cheese, to taste
Preparation
- In a large bowl, combine all ingredients. Toss well and serve.
Notes
Optional additions include chili flakes, toasted breadcrumbs, and toasted nuts.
Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
