Seasonal recipe No 46: Shaved asparagus and goat’s cheese salad
This unusual recipe using raw asparagus is from Mark Hix. It’s recommended by Camel CSA picking and packing volunteer Henrietta Danvers. Use freshly-picked Cornish asparagus of course.
Mark writes a weekly food column in The Independent. He says: “Raw asparagus might seem a little odd, but it’s actually delicious, and offers a vastly different eating experience to the cooked variety.”
Serves 4
Preparation: 10 minutes
Resting time: 10 minutes
Cooking: zero
Ingredients
A couple of handfuls of small salad leaves
12 or so stems of thick asparagus, woody stalks trimmed
120-150g soft goat’s cheese
salt and freshly ground black pepper
For the dressing:
juice of 1 lemon
3-4tbsp extra-virgin rapeseed oil
Method
With a sharp mandolin or with a very sharp knife, slice the asparagus as thinly as possible on the angle and place in a bowl. Mix all of the ingredients for the dressing, season well and mix with the asparagus and leave for 10 minutes. Toss the asparagus with the leaves and arrange on plates. Crumble the goat’s cheese over the salad and serve immediately.
