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Ready in 15 mins
175g asparagus, trimmed
3 tbsp olive oil
1 garlic clove, crushed
1 tsp sugar
2 slices thick-cut white bread, crusts removed and cubed
50g walnuts, roughly broken up
100g peashoots or watercress
100g mixed lettuce
2 ripe Hass avocados, stone removed, peeled and chopped
250g soft mozzarella, sliced
88g Parma ham, chopped
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Parmesan shavings, for garnish
1 Preheat a griddle pan or grill. In a large mixing bowl or a plastic freezer bag, coat the asparagus spears in one-third of the oil, then cook them on the griddle pan or under the grill for 1-2 mins on each side.
2 Heat half the remaining oil in a frying pan and add the garlic and sugar. Stir in the bread cubes and walnuts, then fry, stirring occasionally, for 2-3 mins, until browned all over.
3 In a large bowl, combine the griddled asparagus, peashoots, mixed lettuce, avocado pieces, mozzarella and Parma ham and dress with the remaining oil and the lemon juice. Stir in the croutons and walnuts and divide between four serving bowls. Season with sea salt and pepper, sprinkle with the lemon zest and the Parmesan shavings and serve.