Barbara SchuerenbergRecipesSaladTaste

The Tastes of Spring a Salad with Fresh Asparagus and Parmesan

The beauty of Provence (among many things) is that winter does not last very long. The first blooms to appear are mimosas in the markets and growing wild along the coast. When the almond blossoms fill the sky with a pink hue, you know that Spring produce will quickly follow. Bright green asparagus seems to be the harbinger of the longer, warmer days ahead. This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

Photo credit (Fresh Asparagus): Tasha Anne Powell – Food Stylist

Fresh Asparagus Season photo credit Tasha Powell
Green Asparagus Salad - Salade d' Asperges Vertes
Print Recipe
This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Fresh Asparagus Season photo credit Tasha Powell
Green Asparagus Salad - Salade d' Asperges Vertes
Print Recipe
This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Trim then cut asparagus spears into bite size pieces.
  2. Add a splash of olive oil to a very hot griddle pan and stir-fry the asparagus until nicely charred.
  3. Finely micrograte about a tablespoon of zest off the lemon, then juice the lemon and mix the zest and juice with some olive oil.
  4. Season to taste with sea salt and pepper.
  5. Cut basil leaves into a chiffonade (basil ribbons).
  6. Gently mix this lemon vinaigrette with the asparagus.
  7. Top with parmesan shavings and the basil chiffonade.
    Fresh Asparagus Salad
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Barbara Schuerenberg

Barbara Schuerenberg

Barbara Schuerenberg says, “I always joke that I learned to cook out of self-defence as our mother was a terrible cook.” Clearly, she was successful in that pursuit as she runs her cooking school Cuisine de Provence in Vaison la Romaine.

Based out of Barbara’s comfortable kitchen, Cuisine de Provence courses typically run from mid-March to the end of October. The number of participants is limited; with only 4-5 people everyone gets involved in the preparation of the regional dishes.

Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.

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