Grilled Asparagus Salad

Grilled Asparagus Salad

This delicious asparagus salad from Geoff Jansz has a nut, tomato and herb dressing, and is served with toasted Italian bread. Bellissima!

Ingredients (Serves 2)

• 1 bunch fresh asparagus
• 1/2 roma (egg) tomato, flesh chopped
• 1/2 tbs chives, chopped
• 2 tbs hazelnuts, split
• Italian bread (ciabatta, a flat Italian-style loaf, is best)
• olive oil
• nut oil (walnut or hazelnut)
• sherry vinegar
• parmesan cheese, shaved
• sea salt and black pepper to taste

Method

1. Wash the asparagus spears well. Remove the tail ends with a potato peeler, as they can be a bit woody. Prepare the tomato, chives and hazelnuts. Put a saucepan of water on the stove to boil
2. Slice the Italian ciabatta bread and brush each side with olive oil. Grill the slices on each side.
3. Pop the asparagus into a saucepan of boiling water for 30 seconds to intensify the green colour.
4. Remove asparagus to a hot grill. Splash with olive oil and grill for just a minute or so.
5. Place asparagus on a plate. White plates make the food look great. Top with the chopped tomato, chives, hazelnuts, a drizzle of walnut or hazelnut oil and a splash of sherry vinegar. Shave fresh parmesan cheese over and season with sea salt and pepper to taste. Serve with grilled Italian bread.