Skip to content
Asparagus, ciabatta and olive salad recipe

Asparagus, ciabatta and olive salad recipe

1 rating

Created by The Tesco Real Food team

This fresh and flavoursome salad is a true celebration of spring, with a trio of seasonal veg including British asparagus. Homemade croutons add a simple, yet special finish touch, while the charred veg and raw, shaved asparagus provides an interesting mix of textures. What a great alfresco lunch. See method

Ingredients

  • 150g bake-at-home ciabatta or sourdough
  • 4 tbsp extra-virgin olive oil
  • 2 x 180g pack asparagus
  • 1 courgette
  • 100g sugarsnap peas, trimmed
  • 1 tbsp capers, rinsed
  • 12 pitted Kalamata olives
  • 15g fresh basil, finely chopped
  • 1 tbsp red wine vinegar
2 of your 5-a-day and high in folic acid

Each serving contains

  • Energy

    1215kj
    292kcal     15%

  • Fat

    18g 25%

  • Saturates

    3g 13%

  • Sugars

    5g 5%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 24g Protein 7.2g Fibre 3.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Tear the ciabatta into chunks, drizzle with 1 tbsp extra-virgin olive oil; toss to coat. Roast for 8-10 mins until crunchy.
  2. Meanwhile, trim the woody ends from a 180g pack asparagus and slice the courgette into 1.5cm pieces. Add to a bowl with the sugarsnap peas, 1 tbsp extra-virgin olive oil and some seasoning; toss to coat. Heat a dry frying pan over a high heat and fry the veg, in batches, for 3 mins, tossing halfway, until blistered. Transfer to a bowl.
  3. Put the capers, olives, basil, red wine vinegar and the remaining 2 tbsp extra-virgin olive oil in a bowl; mix. Shave the other 180g pack asparagus into the bowl; toss to coat. Tip the mix over the charred veg. Add the croutons; mix well. Stand for 10 mins, then serve on a platter.

See more Asparagus recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.