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Ingredients
- 20 x Spears fresh asparagus
- 150 ml Lemon oil, (5fl ounce)
- 4 Tbsp. Minced rocket leaves
- 4 Tbsp. Minced lambs lettuce
- 2 Tbsp. Minced baby spinach leaves
- 1 Tbsp. Minced coriander leaves Freshly milled black pepper
- 2 Tbsp. Flaked parmesan cheese
- 2 Tbsp. Black olive tapenade
Directions
- Lower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cool water to refresh them. Drain and place in a bowl.
- Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hrs.
- Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves.
- Heat a griddle pan over a high heat till it is very warm, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt.
- If you are having it add in the parmesan to the bowl with the salad leaves and toss together. Divide equally between 4 serving plates and drizzle with th e remaining lemon oil. Serve the warm asparagus with olive tapanade and freshly milled black pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 187g | |
| Calories 93 | |
| Calories from Fat 34 | 37% |
| Total Fat 3.96g | 5% |
| Saturated Fat 1.85g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 160mg | 7% |
| Potassium 434mg | 12% |
| Total Carbs 9.83g | 3% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.29g | 2% |
| Protein 8.27g | 13% |
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