Skip to content Skip to navigation menu

Grilled asparagus salad with lemon croutons

Grilled asparagus salad with lemon croutons

A warm, satisfying salad with loads of crunch.

  • Serves 2
  • Less than 45 minutes


  • 2 Tbsp (30ml) olive oil
  • 1 clove garlic, crushed
  • 3 slices crusty bread, torn into small pieces
  • Grated peel of 1 lemon
  • Pinch lemon pepper

  • For the dressing:
  • 3 Tbsp (45ml) olive oil
  • Juice ¼ cup (60ml) of 1 lemon
  • 2 Tbsp (30ml) olive oil
  • 1 tsp (5ml) wholegrain mustard
  • Few sprigs chopped fennel and parsley
  • 2 packets (200g each) asparagus
  • 1 Tbsp (15ml) olive oil


  1. Heat 2 Tbsp (30ml) olive oil in a pan and fry garlic clove.
  2. Add torn crusty bread and toast until golden.
  3. Add grated lemon peel and lemon pepper. Remove and set aside.
  4. Whisk dressing ingredients together and set aside.
  5. Heat a griddle pan over high heat.
  6. Remove the woody ends off asparagus and discard.
  7. Drizzle stalks with olive oil.
  8. Grill asparagus until slightly charred and tender but still firm.
  9. Serve asparagus topped with croutons and drizzled with dressing.
Need Ingredients?