Asparagus Salad with Parmesan and Almonds

clock 10 minutes + 2 minutes bowl Serves 6


  • 2 bunches asparagus
  • Salt and pepper
  • 100g baby rocket leaves
  • 1 cup cherry tomatoes, halved
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp apple cider vinegar
  • 1 tsp runny honey
  • ⅓ cup shaved Parmesan cheese
  • ½ cup sliced almonds, toasted
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  • 1. Slice asparagus spears on the diagonal into thirds, discarding the woody ends.

  • 2. Blanch asparagus in salted boiling water for 2 minutes, then drain well and refresh in ice-cold water. Drain well and place in a large serving bowl with rocket and cherry tomatoes.

  • 3. To make the dressing, place oil, vinegar and honey in a small jar. Season well with salt and pepper. Put the lid on and shake well to combine.

  • 4. Drizzle dressing over the salad and toss well to coat. Scatter with Parmesan and almonds just before serving.

  • Tip: Green beans also work well in this dish.


  • • Energy 522j • Protein 5g • Total Fat 10g • Saturated Fat 2g • Carbohydrates 3g • Sugars 3g • Sodium 283mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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