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Fresh Grilled Asparagus Salad
with Morgenster Extra Virgin Olive Oil, Lemon & Shaved Parmesan.
Serves 4
600 g asparagus
120 g rocket
4 wedges lemon
80 ml Morgenster extra virgin olive oil
15 g Parmesan Reggiano
Peel and blanch the asparagus in rapidly boiling salted
water.
Refresh the asparagus in iced water. Put the asparagus on the
char grill just long enough to get a little colour. Arrange in the
middle of the plate. Pile the rocket on top of the asparagus.
Dress with the olive oil and garnish with the lemon wedge.
Sprinkle Parmesan shavings over.
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