Raw Asparagus Salad Recipe

Unlike last year, the busiest time in the Summer food show season is being blessed with golden English sunshine. So, it was with a cheery bounce in my step that I recently set off for the inaugural Newbury Food Festival.

I knew that this show would be special since I had already arranged a cookery demonstration with our Lemon, Basil, Bay & Juniper Vinegar. Having corresponded a few times over the years with award-winning blogger, Caroline Taylor, this was the first opportunity we had to meet and for me to introduce Caroline to our whole range. Do take a look at her site, All that I'm Eating, where you will find some beautiful food photography doing justice to some interesting recipes like Elderberry and Apple Turnovers and Spring Green and Bacon Potato cakes. Also there is an asparagus recipe which Caroline adapted to take advantage of the depth of flavour of our vinegar, thus:

Raw Asparagus Salad with

Lemon, Basil, Bay & Juniper Vinegar

Photo courtesy of Caroline Taylor

You will need (for two):

A bunch of asparagus

Rapeseed Oil

Old Winchester (or Parmesan)

Womersley Lemon, Bay, Basil and Juniper Vinegar

Black pepper

Remove the woody ends of the asparagus but leave enough to hold on to. 

Peel the asparagus from stem to tip, keep the stems (non woody) for making into a soup, or if you’re feeling really adventurous a soufflé or sorbet. 

Pile all your peelings into a bowl, drizzle over some rapeseed oil, the Womersley vinegar, pepper and a healthy shaving of Old Winchester. 

Serve.