Griddled Asparagus and Peppers Salad Recipe
Here is a cheesy recipe. The Asparagus are toasted with peppers. The Croutons here are oven baked with cheese so give that warm fulfilling feeling to the combination. The salad makes an excellent starter with any meal especially if you have chicken or tune in the main dish. The vegetables here are grilled and they maintain their crispiness and juices. The serving size here is 4 people which you can always increase or decrease by altering the ingredients. The salad is prepared within an hour is served warm so you can make it on a short notice.
Preparation Time: 55 minutes
Serving Size: 4 person
Utensils: oven, mixing bowl, salad bowl
Ingredients:
– 500 g (1 lb 2 oz) asparagus spears, woody ends trimmed
– 2 large red peppers, halved and seeded
– 225 g (8 oz) spring onions
– 2 tbsp extra virgin olive oil
– shavings of Parmesan cheese, about 15 g (½ oz) in total, to garnish
– Parmesan croutons
– 2 thick slices of bread, crusts removed and diced
– 1 tbsp extra virgin olive oil
– 30 g (1 oz) Parmesan cheese, freshly grated
– salt and pepper
– Lemon and basil dressing
– 2 tbsp lemon juice
– 2 tbsp extra virgin olive oil
– 16 fresh basil leaves, torn into pieces
– 1 garlic clove, very finely chopped
Instructions
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1
Put the oven on pre heat with a cast iron pan inside. In a bowl add the asparagus, peppers and spring onions and toss together with the oil.
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2
In the pan inside the oven, arrange the Asparagus and peppers and toast for ten minutes. Halfway during the cooking, add the spring onions to the pan and cook all three together. You should make just one layer of the vegetables. If you need more space you can always cook them in two batches instead of topping them over each other.
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3
While the vegetables are in the oven, make the croutons. Put your bread in a bowl and toss it well with oil. Season it with salt and pepper according to taste. Bake the bread in a baking tray in the oven. Do it for five minutes. Sprinkle Parmesan cheese over the bread and bake for another five minutes.
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4
Make the dressing now by whisking together its ingredients in a bowl with salt and pepper. Slice the vegetables that you had griddled earlier and add them to the dressing and toss well. Scatter the Croutons over the salad and garnish with Parmesan shavings. Serve it warm.
 asparagus spears, woody ends trimmed
- 2 large red peppers, halved and seeded
- 225 g (8 oz) spring onions
- 2 tbsp extra virgin olive oil
- shavings of Parmesan cheese, about 15 g (½ oz) in total, to garnish
- Parmesan croutons
- 2 thick slices of bread, crusts removed and diced
- 1 tbsp extra virgin olive oil
- 30 g (1 oz) Parmesan cheese, freshly grated
- salt and pepper
- Lemon and basil dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 16 fresh basil leaves, torn into pieces
- 1 garlic clove, very finely choppedNext%20stop%3A%20Pinterest "Pin It")
