Asparagus salad

Asparagus salad

This was another recipe that was featured in the Served magazine. To make this recipe you will need,


June 20, 2017


  • 1 bunch asparagus
  • 1 courgette
  • 100g almonds
  • Some chili flakes
  • 125g blueberries
  • 100g pecorino cheese
  • To make the dressing,
  • 2 tbsp hemp oil
  • 1 tsp agave syrup
  • 1 tsp sesame oil
  • Some lemon juice
  • Step 1 Wash your courgette and slice length ways thinly. Set aside. Grill your asparagus on a very low heat to have a nice crunch. This takes around twenty minutes, roughly.
  • Step 2 Place your almonds on a baking tray, sprinkle your chili flakes over them and add some olive oil and roast for around twelve minutes at 160C fan assisted.
  • Step 3 I asked my deli guy to slice the pecorino cheese thinly. Place the courgette, asparagus, roast almonds, blueberries and cheese all together and pour the dressing over, serve. This serves around three portions.

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