Grilled Summer Asparagus Salad with Parmesan, Cherry Tomatoes and Prosciutto

Ingredients

Serves 2 portions

For the Dressing

  • 1 ½ Tbsp white miso
  • 2 Tbsp rice vinegar
  • 1 ½ Tbsp honey
  • 1 Tbsp ginger, grated
  • ½ tsp garlic, grated
  • 1 Tbsp roasted sesame oil
  • 1½ tsp lime juice, freshly squeezed
  • 1 tsp black sesame seeds
  • Freshly ground black pepper to taste

For the Asparagus

  • 150g asparagus spears, trimmed
  • 1-2 Tbsp extra virgin olive oil, just enough to coat asparagus
  • Sea salt, to taste

For the Salad

  • 30g mache (lamb’s lettuce)
  • 20g pea shoots
  • 1 handful of parsley leaves or mixed herbs
  • 100g mixed cherry red and golden tomatoes, halved
  • ½ conference pears, peeled and sliced thinly into ½ cm pieces
  • 2 Tbsp almond flakes, toasted
  • 2 Tbsp edamame beans, blanched and skin removed
  • 40g aged parmesan, finely grated
  • 2 rashers of prosciutto ham
  • 1 Tbsp pomegranate seeds
  • Freshly ground black pepper, to taste

Method

  1. First make the dressing: In a small bowl, whisk together the miso, vinegar, honey, ginger, garlic, sesame oil, lime juice, and sesame seeds. Season with black pepper to taste and set aside.
  2. Place a griddle pan over medium high heat. In the meantime, toss the asparagus with olive oil to coat and sprinkle with sea salt generously on a tray or plate. Place the asparagus on the hot griddle pan in a single layer. Cook 2-3 minutes, turning the spears as necessary. Cook until slightly charred and tender.
  3. Place the salad leaves, pea shoots, and parsley (or any mixed herbs) in a large bowl. drizzle some of the dressing over and toss lightly to coat.
  4. Divide the salad between two places and top with tomatoes, pears, almond flakes, edamame beans, asparagus, and prosciutto ham. Scatter over parmesan and pomegranate seeds. Drizzle more dressing on top, if you like, and serve immediately.

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@judyjoochef Instagram profile imagePreorders are open for my upcoming book “MUKJA: Let’s Eat! Fan-Favorite Recipes from K-pop, K-dramas and More” and @barnesandnoble has made the deal even sweeter 👀 Members get 25% off, Premium members get an EXTRA 10% on top. Signing up is free, takes 2 mins, and the discount only runs June 23–26 — so don’t sleep on this one. So, if you have a K-pop, K-drama or K-culture fan in your life— this is the perfect gift for them! Link in bio to preorder 📖🔥 @countrymanpress #BNPreorder #MUKJA2 weeks ago via Instagram
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@judyjoochef Instagram profile imageEvery summer, Chesterton Polo at Hurlingham Park is one of those dates I simply refuse to miss. Quintessentially British, utterly glamorous, and honestly — I haven’t the faintest idea about the rules, but who cares? The thundering hooves, the mallet swings, the collective gasp of the crowd… it’s pure electricity, even to a complete polo novice like me. And the food? Chef’s kiss. The afternoon tea and scones alone are worth the ticket. Did you know that polo is one of the oldest team sports in the world — first played in Persia over 2,500 years ago as military training for the king’s elite cavalry? Thousands of warriors, one ball. Somehow it evolved into this gorgeous, sun-drenched afternoon with scones. I’d say that’s progress. 🐴 Thank you to the wonderful @polointhepark team for having me — see you on the lawn again next year! #polo #london #polointhepark1 month ago via Instagram
@judyjoochef Instagram profile imageToday we’re making bulgogi, the K-BBQ dish that started so many people’s love affair with Korean food. And honestly? Once you make it at home, you’ll never look back. Quick fun fact: bulgogi literally translates to “fire meat” — bul (fire) + gogi (meat). Its roots trace all the way back to dish called “maekjeok”, seasoned beef skewers grilled over open flames during the Goguryeo era, more than 2,000 years ago. So when you’re cooking this, you’re cooking history. No wonder it’s such a beloved gateway into Korean cuisine. Here’s how to make it: Start with thinly sliced Korean-style bulgogi beef — you can grab it pre-sliced at any Korean grocery store (this is the move, trust me). For the marinade, throw garlic, ginger, Asian pear, soy sauce, anchovy sauce, sesame oil, mirin, soju, sugar, and a crack of black pepper into a food processor and blitz until silky smooth. The pear is the secret weapon — it tenderizes the meat AND adds a gorgeous natural sweetness. ✨ Pour the marinade into a zip-top bag with the beef, give it a good massage, and let those flavors really sink in. Heat your griddle or pan until SCREAMING hot, then sear the bulgogi until edges are charred. That caramelization = flavor. I love serving this the proper, authentic way — with ssam (lettuce wraps), a scoop of warm rice, a smear of ssamjang, loaded with bulgogi, and then topped with pickled radish. Wrap it all up, pop the whole thing in your mouth in one bite (yes, the whole thing!), and thank me later. Find this recipe and more in my latest book, K-Quick! Tag a friend you’d share a bulgogi wrap with! Thank you @samsunguk @samsung Ingredients: Thank you @koreafoodsuk GLAM: Thank you @jonesroadbeauty @justbobbidotcom1 month ago via Instagram
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