Use only really fresh, crisp asparagus for this recipe. It has a lovely nutty flavor and is a taste sensation when combined with bacon and Parmesan.
Serves: 4–6
INGREDIENTS
150 grams shaved bacon
8 large asparagus spears
1 cos lettuce, finely shredded
100 grams baby rocket
1⁄4 cup pistachio nuts
Parmesan for shaving
Dressing
4 tablespoons olive oil
1-2 tablespoons lemon juice
1 clove garlic, crushed
salt and freshly ground black pepper
METHOD
Dressing: Whisk the ingredients in a large bowl and season.
Heat a sauté pan with a little olive oil and cook the bacon until crisp. Drain on kitchen towels.
Rinse the asparagus well, dry and snap off the woody ends. Slice the asparagus very thinly on the diagonal and toss with the dressing. A mandoline is perfect for this.
To serve: Toss the cos lettuce and rocket with the asparagus. Transfer half the salad to a serving bowl, scatter with half the bacon and pistachios and shave over some Parmesan. Repeat with the remaining ingredients.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.