You can serve this as a side salad, or pile it on top of bruschettas, or a plain mozzarella pizza. You could just as easily swap the mint for basil or parsley, or the manchego cheese for another semi hard sheep or goat cheese.

Serves 2-3 as a side dish, or 1 as a main with a poached egg, or grilled sourdough.

INGREDIENTS

• 1 bunch grande (large) asparagus, woody ends trimmed
• 20g manchego cheese (can also use a semi hard sheep or goat, or parmesan)
• 10 mint leaves, finely chopped
• 1 pinch of sea salt flakes
• 1 tbsp olive oil
• 1 tsp fresh lemon juice 

METHOD

1. Remove the ends of the asparagus then very finely slice the asparagus diagonally. Finely shave the manchego cheese.
2. In a bowl mix the asparagus, cheese and mint leaves together. Sprinkle over the salt, then whisk together the oil and lemon juice and toss to combine. Serve immediately.

Recipe by Tori Haschka & pics from Anastasia Zolotarev.