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

Green Asparagus Salad - Salade d' Asperges Vertes

This simple salad highlights the flavours of the fresh green asparagus with a tangy bite of citrus and hint of parmesan.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine French

Servings 2 people

Ingredients

  

1x2x3x

• 1 bunch green asparagus
• 1 whole lemon
• olive oil
• sea salt and freshly ground black pepper
• a handful basil leaves
• a chunk Parmesan cheese

Instructions

 

• Trim then cut asparagus spears into bite size pieces.
• Add a splash of olive oil to a very hot griddle pan and stir-fry the asparagus until nicely charred.
• Finely micrograte about a tablespoon of zest off the lemon, then juice the lemon and mix the zest and juice with some olive oil.
• Season to taste with sea salt and pepper.
• Cut basil leaves into a chiffonade (basil ribbons).
• Gently mix this lemon vinaigrette with the asparagus.
• Top with parmesan shavings and the basil chiffonade.
  

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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 ran a cooking school called Cuisine de Provence (closed in 2020) in Vaison la Romaine. Look for "Tastes of Provence" from Barbara's kitchen in our recipes section.