Here’s a quick, easy and most importantly healthy recipe that’ll take you 20 min to prep and 5 min to cook. It’s via Gourmet Traveller, Australia’s premier food and travel magazine who always seem to have a new and innovative take on old favourites.
It’s a great site for recipe inspiration as it’s well structured with beautiful photography and interesting features from around the globe. Fabulous for pinning those delicious food shots too.
Talking of photography you can imagine, I absolutely adore the styling of this warm asparagus salad by Lucy Weight, Emma Knowles, Lisa Featherby & Alice Storey. Lovely touch with the vintage lamp and chair just creeping into the shot. Yum!
NOTE: If you’re a bit of an asparagus fan like myself check out this tortilla too!
WARM ASPARAGUS SALAD
INGREDIENTS:
2 bunches asparagus, trimmed, peeled, cut diagonally into 5cm lengths
80 ml (1/3 cup) extra-virgin olive oil
80 gm walnuts, coarsely chopped
100 gm firm ricotta, crumbled
50 gm parmesan, shaved
To serve:
baby basil leaves
Juiceof 1 lemon
DIRECTIONS:
Cook asparagus in boiling salted water until just tender (1-2 minutes). Drain and transfer to a bowl.
Heat oil in a small saucepan over medium heat, add walnuts and stir occasionally until just golden (1-2 minutes), then pour onto asparagus, season to taste and toss to combine.
To serve, transfer asparagus to a platter and scatter ricotta, parmesan and basil leaves over, drizzle with lemon juice and serve immediately.
VIA | Gourmet Traveller
RECIPE | Emma Knowles, Lisa Featherby & Alice Storey
PHOTOGRAPHY | William Meppem
STYLING | Lucy Weight, Emma Knowles, Lisa Featherby & Alice Storey
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