- Trim off the woody ends from the asparagus then use a vegetable peeler to peel long thin strips. It’s easiest to peel towards the tip. Place the asparagus in a bowl with the olive oil, lemon zest, and lemon myrtle then season to taste with salt and pepper.
- Arrange salad on a plate and use a microplane to grate the pecans on top.
- This raw asparagus salad is perfect as a side for lamb kofte, grilled fish or as a topping for savoury French toast.
Raw Asparagus Salad
Recipe by Jo Feehan- Second Helping
Serves 4 as a side.
Ingredients
- 8 spears of asparagus
- 4 pecan kernels
- zest of ½ ‘backyard’ lemon
- 2 tsp lemon myrtle (I used Kakadu Plum Co from Ripe)
- 4 tblsp good quality extra virgin olive oil (I used Cockatoo Grove)
- salt flakes
- ground pepper
