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Blog and News

Big Kitchen Recipes - Asparagus ribbon salad with fresh herbs and roasted avocado dressing

In the second of our monthly series of seasonal recipes, Parham’s chef Neil creates an extremely easy and deliciously light summery salad with raw asparagus. Using the asparagus raw brings out its full flavour.

This salad makes a perfect starter, or light lunch. You could add some extra leaves to make it more substantial, or even a poached egg.

6th May 2020

Asparagus ribbon salad with fresh herbs and roasted avocado dressing

Serves 4 or 6 as a starter           Preparation time: 15 minutes


800g fresh asparagus

1 cucumber (deseeded if required)

16 cherry tomatoes (red and yellow)

100g flat-leaf parsley

20g parmesan, shaved

4 sprigs of mint

Pine nuts, toasted (optional)

For the dressing

3 tbsp olive oil

3 tbsp lemon juice, freshly squeezed

½ ripe avocado, stone removed

Salt and black pepper


Optional stage to add extra flavour; start by dicing the avocado and place in a hot frying pan with a drizzle of olive oil, and fry over a medium heat, until golden brown. This stage adds a lovely nutty flavour to the dressing. Set aside to cool.

Snap off the tough ends of the asparagus. Using a mandolin or vegetable peeler and starting from the bottom end of the asparagus, shave upwards to create thin ribbons. Place all the ribbons in a large serving bowl.

Slice the cucumber lengthways and cut into a small dice. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.

Place the reserved avocado and other dressing ingredients in a blender and blitz until creamy. Add a dash of oil or water if necessary. Dress the salad so it’s evenly coated. Season and taste.

To serve

Pile the salad onto a plate and top with parmesan shavings, mint leaves and scatter with pine nuts.