Asparagus, ciabatta and olive salad recipe
Created by The Tesco Recipes 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- Serves 4
- Takes 35 mins
- 292 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1215kJ 292.0kcal
- Fat
- 18g
- Saturates
- 3g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 24.0gProtein 7.2gFibre 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
