Crispy Shallot Spring Asparagus Salad with Lemon Parmesan Dressing
This vibrant spring salad showcases tender-crisp asparagus spears topped with crispy fried shallots, shaved Parmesan, and a zesty lemon dressing. Perfect as a light lunch or elegant side dish that celebrates the best of seasonal produce.
Ingredients
- 500g fresh asparagus, woody ends trimmed
- 2 large shallots, thinly sliced into rings
- 100g mixed salad leaves (rocket and baby spinach)
- 60g Parmesan cheese, shaved
- 50g toasted pine nuts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil for frying
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
- Zest of 1 lemon
Instructions
Bring a large pot of salted water to the boil. Prepare a bowl of ice water and set aside.
Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp and bright green. Immediately transfer to the ice water to stop cooking, then drain and pat dry.
Heat vegetable oil in a small frying pan over medium-high heat. Add shallot rings and fry for 3-4 minutes, stirring frequently, until golden and crispy. Transfer to a paper towel-lined plate and season with a pinch of salt.
Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, honey, and lemon zest in a small bowl. Season with salt and pepper to taste.
Arrange the mixed salad leaves on a large serving platter. Place the blanched asparagus spears on top.
Drizzle the lemon Parmesan dressing generously over the salad. Scatter with shaved Parmesan, toasted pine nuts, and crispy shallots.
Serve immediately while the shallots are still crispy.
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