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Grilled Asparagus & Macadamia Salad


Grilled Asparagus and Macadamia Nut Salad

Delicious Antipasti

S. Wongkaew

This grilled asparagus & macadamia nut salad is an excellent choice for an antipasti dish.

It is best served at room temperature and can easily be pre-prepared with limited effort.

The toasted macadamias add a lovely nuttiness to the fresh flavors of the salad.

I usually sprinkle on some creamy sheep's milk feta if I have some handy.


  • A bunch of asparagus
  • 6 baby tomatoes, quartered
  • Sheep's milk feta for sprinkling
  • 1/4 cup of good quality extra virgin olive
  • 1/2 lemon, juiced
  • 2 cloves of garlic, finely chopped
  • 2 sweet basil leaves, finely chopped
  • 1/4 tsp of sea salt
  • A pinch of freshly ground black pepper
  • A handful of raw macadamia nuts, toasted
  • Cooking olive oil for drizzling


  1. Pre-heat the oven to 375F
  2. Wash and dry the asparagus spears and then place them in a baking dish. Drizzle on some cooking olive oil. Broil for 15-20 minutes. Remove from oven and set aside to cool.
  3. Now for the dressing. Add the olive oil to a small mixing bowl with the lemon juice, garlic, basil, salt and pepper. Mix quickly to emulsify to the mixture. Set aside.
  4. Lightly toast the macadamia nuts over a medium heat for about 2 minutes. Remove and then roughly chop.
  5. Arrange the asparagus on a serving plate. Add the tomatoes, macadamias and sprinkle on some feta. Finish by drizzling on the pre-made garlic basil oil and serve.
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