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Charred asparagus salad with sheep’s-milk feta and pistachios
2–4
Easy
10 minutes
10 minutes
Crispy tips, smoky stems, salty feta and a squeeze of charred lemon that brings it all alive. The braai side that disappears before it reaches the table.
Ingredients
Method
- 100 g Woolworths asparagus
- 2 T olive oil
- ea salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges
- 100 g Woolworths sheep-and-goat’s milk feta
- 50 g pistachios, toasted and roughly chopped
- fresh parsley, chopped, to garnish
- fresh dill, chopped, to garnish
Method
Ingredients
1. Toss the asparagus with the olive oil and season with salt.
2. Braai over a medium heat until charred and tender. Braai the lemon wedges until deeply charred.
3. Serve the asparagus whole or roughly chopped. Crumble over the feta and scatter with the toasted pistachios, parsley and dill.
4. Season and finish with a generous squeeze of charred lemon.
Find more asparagus recipes here
Photography: Shavan Rahim
Videography: Romy Wilson
Food assistant: Bianca Jones
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