Asparagus and Pepper Salad recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes

In this yummy recipe, asparagus and mixed peppers are grilled until lightly charred, then topped with crunchy cheesy croutons and drizzle with a lemon and basil dressing. Perfect as a side dish to roast chicken.


  • 500g asparagus
  • 1 red pepper
  • 1 yellow pepper
  • 2 tbsp. oil
  • Salt and pepper
  • 2 thick slices white bread
  • 2 tbsp. oil
  • 2 tbsp. grated parmesan
  • Salt and pepper
  • 2 tbsp. lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. finely chopped basil
  • 1 garlic clove, minced
  • Salt and pepper


  1. Snap the woody ends off of the asparagus. Slice the peppers in half and remove the seeds and pith, then slice into thin strips. Toss asparagus, peppers and spring onions in 2 tbsp. oil and salt and pepper.

  2. Heat a griddle pan over a medium heat and add the asparagus and peppers in a single layer. Fry for 10-12 minutes, turning every now and then, until cooked through and lightly charred.

  3. Chop the crusts off the bread then tear into rough chunks. Toss with 2 tbsp. oil, salt and pepper. Arrange in a single layer in a baking tray and bake at 180C for 4-5 minutes. Sprinkle with parmesan and bake for another 3-4 minutes.

  4. Make the dressing by whisking together the lemon juice, oil, basil, garlic and salt and pepper.

  5. To serve, arrange peppers and asparagus on a plate, sprinkle with croutons and drizzle with the lemon dressing.

If you like, griddle some red onions at the same time as the peppers and asparagus to add a little sweetness to the salad. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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