Easy Summer Recipes: Parmesan and Asparagus Salad Recipe

Divine Parmesan and Asparagus Salad

This asparagus salad recipe is one of those easy summer recipes that can be effortlessly thrown together for the bbq. The combination of asparagus, parmesan and pine nuts make this easy salad recipe a delicious treat.

It also makes a tasty and satisfying light lunch or you can serve it as a side dish with a main meal.

I like to serve this vegetable salad recipe with just a dash of light French salad dressing to finish it off, however, the combination of flavors from the ingredients used are so good that you could easily serve it as is making this a super quick and easy recipe!

You'll need a beautiful salad bowl to serve this easy summer recipe. You can't go wrong with a classic white serving dish. Perfect for summer al fresco dining on the patio it's beautiful, timeless and will look great with almost any table setting.

Corelle Livingware 20-Ounce
Salad/Pasta Bowl in Winter Frost White

A favorite in the kitchen, this light weight, classic 20-ounce bowl is suitable for serving at the table, perfect for a picnic, and ideal for buffets. It's chip-resistant and safe in microwave, oven, freezer and dishwasher.
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Our Easy Summer Recipe for Parmesan and Asparagus Salad:

• Preheat the oven to 400 degrees F or 200 degrees C.

• Arrange the asparagus tips across the baking sheet.

• Add a knob of butter and season with salt and pepper.

• Place in oven at 400 degrees F. Stir around in butter once it has melted.

• Roast for around 20 minutes until asparagus begins to soften.

• Remove from the oven and cool.

• Meanwhile, make parmesan shavings by using a potato peeler to shave thin strips off of the cheese block.

Quick Tip

The Easy Way to Remove an Avo Pip:
Cut down on the stress of avocado pips popping out and flying all over the kitchen with this easy method. Cut the avo in half. Hit the pip with the sharp side of your knife so that it sticks in the pip. Twist the knife so that the pip twists away from the avo flesh and remove the pip.

• Slice cucumber and celery thinly.

• Cut the avo in half, remove the pip and slice half of it into blocks. (Tip: Hold the avo half in your hand, slice the avo flesh down to the skin but don't cut through. Scoop blocks out with a spoon.)

• Toss baby leaves, cucumber, celery, parmesan shavings, avo and pine nuts together.

• When asparagus has cooled layer it over greens.

• To make the dressing add all the ingredients to a mixing bowl and whisk together. You'll have about 1 cup of dressing - refrigerate what you don't use in a glass jar.

Serving Suggestion:

Divine Asparagus and Parmesan Salad

This easy summer recipe is delicious just as it is and really needs no addition. However, here are a few yummy serving suggestions:

• Serve with crispy garlic bread straight from the oven;
• Add a generous dollop of creamy potato salad on the side; or
• Serve as a side dish to a juicy fillet steak.

Variations on This Easy Asparagus Salad Recipe:

If you enjoyed this parmesan and asparagus salad recipe visit our bbq page for more easy summer recipes including salads, bbq chicken recipes, fruit punches and more..., or

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