Warm asparagus salad recipe

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  • Healthy
serves: 6
Prep: 5 min
Cooking: 10 min

Nutrition per portion

Calories 240 kCal 12%
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  • This light salad is an ideal starter before a filling Sunday roast. You can prepare the mayonnaise in advance, then cover and chill in the fridge.


    • 2 x 150g packets asparagus spears
    • 60ml (4tbsp) virgin olive oil
    • 90ml (6tbsp) mayonnaise
    • 30ml (2tbsp) fresh chopped basil
    • 5ml (1tsp) lemon juice
    • 140g packet watercress and rocket salad
    • 30ml (2tbsp) Parmesan cheese shavings


    • Preheat the oven to 200°C, 400°F, Gas 6. Toss the asparagus spears in half the olive oil and place in a shallow roasting tin. Season with salt and freshly ground black pepper. Roast for 8-10 mins until just tender.

    • Mix together the mayonnaise, basil and lemon juice and season with freshly ground black pepper.

    • Arrange the salad leaves, roasted asparagus and Parmesan cheese shavings on six small serving plates and drizzle over the rest of the olive oil. Place a spoonful of the basil mayonnaise on each plate and serve immediately.

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