Salad Recipes

Serves 4

• 3 bunches fresh asparagus, trimmed
• 100g unsalted butter
• 2 tsp walnut oil
• 2 garlic cloves, finely chopped
• 1 cup walnuts, crumbled
• Parmesan cheese to taste

• Bring a large saucepan of water to the boil. Add the asparagus and cook for 3 mins or until just tender, drain and set aside.
• Meanwhile, place the butter and walnut oil in a saucepan over medium-low heat. Add the garlic and cook for 1 minute or until light golden and aromatic; tip in the walnuts and cook for a further 2 mins. Season with salt and pepper.
• To serve, divide the asparagus between the plates, pour the butter and walnut sauce over the asparagus and top with Parmesan.