Wednesday, 8 June 2011

Antonio Carluccio's Raw Asparagus and Parmesan Salad

Normally, I eat my asparagus cooked - pan-fried, griddled or gently boiled. But I came across Antonio Carluccio's  recipe for a raw asparagus salad in the book Two Greedy Italians (it's called insalata di asparagi crudi con Parmigiano).

You do have to get firm, fresh asparagus for this, and now's the time to find it. You just wash and trim the asparagus spears of any tough, stringy bits, lop off their bud-like heads and slice the stalks thinly lengthways, keeping the more delicate heads intact. Dress on a serving plate with sea salt, black pepper, balsamic vinegar and extra virgin olive oil and you're done!

All that's left is to shave over some Parmesan and serve. I loved the crunchy texture and fresh flavour of the asparagus and it was so easy to put together, too. Makes a great change from the ordinary lettuce and leaf-based salads, do give it a go!

This recipe can be found on page 162 of the book Two Greedy Italians, published by Quadrille, ISBN 978-1-84400-942-8


  1. Oooh I am not sure I want to try this. I LOVE asparagus and I just wonder if making this would mean I am missing out on some beautiful griddles asparagus. But, you see, now you have me wondering and I'll never know if I don't try it.

  2. Awesome post! I love this asparagus salad. Thanks.

  3. I love asparagus too and I wasn't sure about it raw but it's so good with the tart balsamic vinegar and the creamy shards of cheese! I think I prefer it much more like this now rather than cooked to be honest!