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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!