|1 bunch||Asparagus, woody ends snapped off (Main)|
|½ large||Red onions, thinly sliced|
|1 Tbsp||Balsamic vinegar|
|½ cup||Walnut pieces, dry-toasted|
|½ cup||Basil leaves, finely chopped|
|3 Tbsp||Grated parmesan cheese|
|2 Tbsp||Olive oil|
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- Place the red onion slices in a small dish and cover with the balsamic. Set aside for 5 minutes.
- Cut the asparagus into 5cm lengths. Blanch in boiling water for 1 minute, then run under cold water (alternatively, microwave the pieces in a bowl of cold water for 2 minutes, then drain). It will retain its crunch.
- Place the asparagus in a bowl, and add the vinegar and the onions. Add walnuts, basil and parmesan, then drizzle over the olive oil.
- Gently toss to combine and serve.