Asparagus Salad – Ilze van der Merwe, The Foodfox

This simple, yet seasonal Asparagus Salas pairs perfectly with a glass of Ernst Gouws & Co Sauvignon Blanc!

Ingredients:  (serves 6)

  • 15-30ml olive oil
  • One bunch of green asparagus, trimmed if necessary.
  • On a bunch of fine green beans, trimmed.
  • Sale & Pepper.
  • A bunch of rockets washed and drained.
  • 100g toasted almonds.
  • Shaved parmesan cheese (about 25-35g)

For the dressing

  • 1 garlic clove, finely grated.
  • 1 knob of fresh ginger, finely grated (optional)
  • 10ml wholegrain mustard
  • 30 ml lemon juice
  • 90 ml extra virgin olive oil
  • 30 ml finely grated parmesan cheese
  • Salt & pepper


  1. Heat the oil in a large pan over high heat, then fry the asparagus & bean in batches for just a minute or two until they get some colour, but remain crunchy.  Season well with salt & pepper, then remove from the heat and transfer to a cool plate.
  2. On a large platter, arrange the rocket, then top with grilled veg and toasted almonds.
  3. Use a vegetable peeler to shave parmesan shavings on top.
  4. Mix the ingredients for the dressing in a glass jar (shake vigorously with the lid covered), then drizzle all over the salad.  Serve immediately.
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