Warm asparagus salad

Warm asparagus salad

You know that spring is here when asparagus starts popping up in the markets. 

And after being deprived of fresh greens throughout the winter months, you will appreciate every bite of this even more. The season for asparagus lasts only around 6 weeks between April and May, so make the most out of it with vibrant, seasonal meals like this one. 

Here's the method:

  • Make tofu cream—blend 1 block of tofu with 1 tbsp of nutritional yeast, 1 clove of garlic, 1 tbsp of EVOO and a splash of water. Adjust the seasoning with salt and lemon.
  • Chop 1 bunch of wild asparagus and add to a hot pan with a handful of chopped almonds and a pinch of salt. Once charred and still al dente set to the side.
  • Peel one bunch of asparagus and add to a bowl with 1 cup of thawed frozen peas, a handful of mint, the zest of one lemon, 1 tbsp of zaatar and a good glug of EVOO. Give it a toss and adjust the seasoning with salt and lemon.
  • Plate up—spoon the tofu cream onto the plate and top with the salad. Finish with an extra drizzle of liquid gold.  

This recipe comes from the delicious mind of Elleni Katalanos.



asparagus salad

 

Join the Olive Oil Club

We travel the world to seek out remarkable independent producers, sourcing some of the best olive oils out there. For a revolving selection of exclusive, small batch EVOOs...
SHOP NOW

You may also like...

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients.  This is a recipe from Julienne Bruno, using their silky crematta, and burrella. Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together. Give this star of the show the treatment it deserves, and...


Roasted pumpkin seeds with olive oil

What's the scariest thing about Halloween? The food waste.  Each year 18,000 tonnes of pumpkin are wasted in the UK. And what a lot of people don’t know is how delicious and healthy the seeds are. Pumpkin seeds are also full of lots of great nutrients, and they are a particularly good source of magnesium, which can help improve bone health, mood, and sleep. One 30g serving is over 40% of your daily intake!  These make a perfect quick zero waste snack for breakfasts, lunches, or just to enjoy...


Pasta e fagioli

Go *extra* on the drizzle.  This recipe is from our friends over at Bold Bean, and it is lovely with their limited edition borlotti beans. This traditional dish Italian dish is full of familiar flavours and textures—the perfect comfort meal for colder days.There are so many variants and ways to make this meal your own. But, one thing is a non-negotiable—don't skimp on the drizzle. And, for the perfect pairing, we recommend our Italian Extra Rare EVOO  Here's the method: Serves 4 Heat th...


Follow us on instagram

x