Raw asparagus salad


1 bunch asparagus

Truffle oil (if you have, otherwise extra virgin olive oil, chilli oil, lemon oil or other flavoured oil)

1 lemon Salt & black pepper


1 Wash the asparagus and remove the woody ends of the stalks by bending near the base until it snaps. (Keep any asparagus trim to use in soup)

2 Take a vegetable peeler and peel strips of asparagus lengthways, so that each piece has some of the tip and some stalk

3 Toss the asparagus strips with oil, lemon juice, and salt and pepper to taste

4 Serve as a garnish for risotto, rich pasta dishes or grilled meats and fish.