The Sunday Times Magazine - UK (2022-04-10)

Warm asparagus,

watercress

and manchego

salad

I love, love, love asparagus,
olive oil and grated manchego.
The watercress gives a bitter,
peppery kick and it goes
extremely well with the
marinated lamb.

Serves 6

Ingredients

• 2 bunches of asparagus,
  tough ends snapped off


• 2 lemons


• 200g watercress leaves,
  tough stems removed


• Extra virgin olive oil


• 75g manchego shavings

01 Put the asparagus into a

steamer basket and steam

it for 2-3 min until tender to

the tip of a knife.

02 Remove the asparagus

from the steamer, put it into

a serving bowl and leave

until just warm.

03 Using a sharp knife, remove

the skin from the lemons and

slice out the segments.

04 Once the asparagus is

no longer hot but still warm,

toss it with the lemon

segments and watercress

leaves, and sprinkle over

some sea salt and freshly

ground black pepper.

05 Drizzle with plenty of

extra virgin olive oil,

scatter with the manchego

shavings and serve.

68 • The Sunday Times Magazine