Recipes
Shaved asparagus salad with mozzarella & pine nuts
Late spring flavours in a lovely lunch dish
Late spring flavours in a lovely lunch dish
(7 votes)
Cook: 25 Mins
Serves: 6
Price: 90p per serving
Nutritional Information
Each 97g serving contains
Energy
426kj
102kcal
426kj
102kcal
5%
Fat
7.9g
7.9g
Med
11%
11%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
1.3g
1.3g
Low
1%
1%
Salt
0.17g
0.17g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
439kj/105kcal
Typical energy values per 100g:
439kj/105kcal
Ingredients
20g pine nuts
1 lemon, thinly sliced
Juice ½ lemon
1tbsp extra virgin olive oil
½ clove garlic, grated
300g Grower's Selection Asparagus
60g bag Asda Wild Rocket
25g basil, roughly torn
100g Extra Special Burrata Mozzarella, roughly torn, at room temperature
Method
1
In a nonstick pan over a medium heat, lightly toast the pine nuts until golden. Remove from the heat and put to one side.
2
Increase the heat of the pan to high and, working in batches, char the lemon slices for 1-2 minutes each side. Put on a plate.
3
For the dressing, whisk together the lemon juice, olive oil and garlic. Season with black pepper.
4
Trim the woody stems of the asparagus. Carefully pull a vegetable peeler down the length of the trimmed asparagus to slice it into long ribbons.
5
Toss the asparagus with the rocket, basil, pine nuts, charred lemon slices and dressing. Top with the Burrata and serve immediately.