Crunch time

As­para­gus salad with bread­crumbs and yo­ghurt

The Guardian - Feast - - News -

Prep Cook Serves 15 min 10 min 4

50g bread­crumbs Olive oil

2 x 400g bunches as­para­gus

1 un­waxed le­mon, zested and juiced Salt and black pep­per

25g parme­san (I use a vege­tar­ian one) 50g toasted wal­nuts 1 small green chilli, finely sliced

2 tbsp yo­ghurt The spears have a pleas­ing crunch tem­pered by a quick bath in some le­mon juice.

Toast the bread­crumbs in a hot pan with a lit­tle olive oil un­til golden

– or in the oven tossed in a lit­tle oil at 180C/350F/gas 4 for five to eight min­utes.

Snap off the tips of the as­para­gus and put in a bowl. Then, us­ing a par­ing knife or peeler, peel away any woody ex­te­rior from the bot­tom to re­veal the ten­der in­side. Next, cut the as­para­gus in half length­ways then cut each into three. Add to the bowl with the le­mon zest, half the juice and a good pinch of salt, and leave it to sit for a cou­ple of min­utes.

Next, grate the parme­san on top, crum­ble in the wal­nuts, add the green chilli and a good pinch of salt and pep­per. Toss to com­bine.

Add the yo­ghurt to the re­main­ing le­mon juice with a ta­ble­spoon of olive oil and sea­son, then mix or shake to com­bine.

When you are ready to eat, tip the as­para­gus into a serv­ing bowl, add some of the dressing, toss well and taste, adding more salt, pep­per or le­mon as needed. To fin­ish, top with more dressing and the golden bread­crumbs.

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