Recipe: Chargrilled Asparagus and Fennel Salad

Asparagus Salad500

30 minutes - Serves 8 - Easy


  • Asparagus 2 bunches, trimmed
  • Fennel 3 small heads, trimmed and thinly sliced through the root
  • Olive oil
  • Sherry vinegar 2 tbsp
  • Dijon mustard 1 tsp
  • Quails eggs 12, soft boiled, peeled and halved
  • Marcona or regular almonds 100g, roughly chopped
  • Wild rocket 2 handfuls
  • Caper berries 8
  • Parma ham or Serrano ham 8 slices (optional)
  • Flat leaf parsley a handful, chopped
  • Ciabatta 1 sliced and toasted, to serve


 How to make:

  • Prepare everything in advance, get your griddle good and hot, and this shouldn't take long at all. Just leave out the Parma ham for any veggies.
  • Toss the asparagus and fennel in 2 tbsp of olive oil and season. Heat a ridged griddle pan and cook the vegetables on both sides until tender.
  • Whisk together 3 tbsp olive oil, the sherry vinegar and mustard.
  • Divide the asparagus and fennel between plates with the quails eggs, almonds, rocket and caper berries. Drape over the Parma ham, scatter with chopped parsley and drizzle over dressing. Serve with the toasted ciabatta.


PER SERVING 192 kcals, protein 7.7g, carbs 3.4g, fat 16.4g, sat fat 1.5g, fibre 3.5g, salt 0.18g











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