Shaved Asparagus and Pine Nut Salad

Shaved Asparagus and Pine Nut Salad served on a blue plate and topped with grated Parmesan
  • 4 servings
  • 15 Minutes to prepare
Print This


  • 200g asparagus spears
  • 60g baby spinach leaves
  • 60g wild rocket leaves
  • 2 baby gem lettuce, each cut into 4 wedges
  • 25g pine nuts, toasted
  • 2tbsp extra virgin olive oil
  • Juice 1 lemon
  • 1tsp Dijon mustard


1 Wash the asparagus and using your hands bend and snap off the woody end, then trim with a knife to neaten off.

2 Using a vegetable peeler, cut thin strips from the asparagus spears and place in a large bowl. Toss with the spinach and rocket leaves.

3 Arrange wedges of the baby gem lettuce on serving plates and top with a pile of the shaved asparagus and leaf mixture. Sprinkle over the pine nuts.

4 Mix together the olive oil; lemon juice and Dijon mustard with a pinch of salt and some ground black pepper and spoon over the salad to serve.