Raw Asparagus and Rocket Salad

, from Issue #26. August, 2015
Photography by Aaron McLean.
Raw Asparagus and Rocket Salad

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


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

4 tablespoons olive oil
1-2 tablespoons lemon juice
1 clove garlic, crushed
salt and freshly ground black pepper


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.