Servings
Font
Back
Asparagus, Tomato, Parmesan Salad, Sage Crumbs
5 from 3 votes

Asparagus, Tomato, Parmesan Salad, Sage Crumbs

This is seasonal and fresh at it's best. This salad makes a great side dish.

Servings: 4
Course: Salad, Appetizer
Cuisine: Australian

Ingredients

  • 3 bunches asparagus Usually about 6 spears per bunch
  • 250 gram cherry tomato mixed ( cut1/2
  • 100 gram Parmesan Cheese use the side of your grater, shaved
  • 1 bunch sage leaves chop 1/2 of them andthe rest whole, picked
  • 1/4 cup chives chopped (4 tablespoons)
  • 80 ml olive oil
  • 25 gram panko crumbs
  • 40 ml white balsamic vinegar 2 Tablespoons, or wine vinegar mixed with 1/2 teaspoon sugar

Instructions

    Cup of Yum
  1. Cut the ends off the three bunches of Asparagus the cut each stem into 3.
  2. Heat a large non stick pan till very hot. Add 1 tablespoon or a good lug of oil and toss in 1/2 the asparagus. Stir fry for 2 minutes till hot and just seared. (They will keep cooking so only JUST cook them). Pour into a bowl and continue with the other half.
  3. Put another lug of olive oil into the pan and add the tomatoes and whole sage leaves and a sprinkle of salt. Toss over high heat along with the whole sage leaves till wilted, then add the to the Asparagus with the chives.
  4. Wipe out the pan, add some more oil add the chopped leaves the Panko crumbs and some salt and pepper. Move the crumbs around in the pan till nicely toasted and pour into a separate bowl.
  5. Sprinkle the vinegar over the salad toss and add 1/4 of the asparagus. Put the salad onto a plate and sprinkle with the remainder of the Parmesan and sprinkle with the crumbs.

Notes

  • ** You can eat this salad at room temperature. Try to make the same day you want to eat it as the asparagus gets softer. If using haloumi pan fry it in small pieces and add to the salad. Use rice crumbs for gluten free ( available in health food stores) If you can't find sage use fresh picked basil. No need to cook.