Asparagus, Hazelnut and Pecorino Salad


  • 1 bunch fresh asparagus, stems and tips removed
  • 2 cups rocket
  • ¼ cup hazelnuts, roasted and roughly chopped Pecorino or parmesan, for serving


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tsp liquid honey
  • 1 shallot, minced
  • Sea salt and freshly ground black pepper


Using a vegetable peeler, start from the top of the spear, and gently shave downward to create a thin ribbon. Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it’s meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.

Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Marinade for 15 to 20 minutes.

Toss the marinated asparagus with the rocket (it will still take on some of the dressing).

Sprinkle the asparagus-rocket mixture with the hazelnuts and fresh black pepper. Top with a few shavings of pecorino, serve.

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