Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Asparagus, ciabatta and olive salad recipe

1 rating

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

Serves 4
Takes 35 mins
292 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

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

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.
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.
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