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Asparagus, Caper & Parmesan Salad

Deliciously serve with our Turkey Breast Roast

4SERVES
10MIN PREP
5MIN COOK
SAVE TO MY FAVOURITES COPY LINK PRINT

INGREDIENTS

  • 3 bunches asparagus, ends trimmed
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp baby capers
  • ¼ cup shaved parmesan
  • Parsley leaves to serve (optional)
COPY TO CLIPBOARD

METHOD

  1. Steam or boil asparagus until tender crisp. Set aside or put in cold water.
  2. Combine oil, lemon juice and mustard in a small jug. Mix well.
  3. Place asparagus on a serving dish. Scatter over capers and parmesan. Drizzle with dressing and serve with parsley leaves.
  • 3 bunches asparagus, ends trimmed
  • ¼ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp baby capers
  • ¼ cup shaved parmesan
  • Parsley leaves to serve (optional)
COPY TO CLIPBOARD
  1. Steam or boil asparagus until tender crisp. Set aside or put in cold water.
  2. Combine oil, lemon juice and mustard in a small jug. Mix well.
  3. Place asparagus on a serving dish. Scatter over capers and parmesan. Drizzle with dressing and serve with parsley leaves.

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