Ingredients with Measurements:
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup of scheggia cheese, crumbled
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped walnuts
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender but still crisp. Drain and rinse with cold water.
2. In a large bowl, combine the asparagus, scheggia cheese, parsley, mint, basil, and walnuts.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 20g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- Scheggia cheese can be substituted with feta or goat cheese.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different herbs such as thyme or oregano.
- Add roasted cherry tomatoes for a pop of color and flavor.
Tips and tricks:
- Make sure to rinse the asparagus with cold water after cooking to stop the cooking process and keep it crisp.
- Toast the walnuts for added flavor and crunch.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter with a sprinkle of extra scheggia cheese and herbs on top.
Garnishes:
- Extra scheggia cheese and herbs.
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a light soup.
Troubleshooting advice:
- If the asparagus is overcooked, it will become mushy and lose its bright green color.
Food safety advice:
- Make sure to wash the asparagus thoroughly before cooking.
Food history:
- Scheggia cheese is a type of Italian cheese made from sheep's milk.
Flavor profiles:
- This salad is fresh and herbaceous with a nutty crunch from the walnuts and tangy flavor from the scheggia cheese.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Italian