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 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 day ago via Instagram
@judyjoochef Instagram profile imageThey said I didn’t look like a chef. I said, “ Watch me feed Madison Square Garden and Citi Field!” 🍗 And with the @nyknicks in the NBA Finals, MSG has never been louder — or better fed. There’s something deeply satisfying about 20,000 New Yorkers eating Korean fried chicken while cheering on their team. That’s the Seoul Bird dream, right there. So honored to be featured in @womanaroundtown, sharing a little of my story — from Columbia engineering grad to Wall Street, to walking away from it all to go to culinary school (my parents were horrified), to cooking at Michelin-starred kitchens, to becoming the first female Iron Chef UK. None of it was the plan. All of it was worth it. Seoul Bird was born from a love of Korean street food — and a belief that it deserved a global stage. From London to New York, we’re just getting started. And yes — there’s a new book (my 4th!) coming in Nov— “Mukja: Let’s Eat!” Head to WomanAroundTown.com for the full interview. Go Knicks! #Mukja #NYKnicks #NYCFood #KoreanFood #cheflife6 days ago via Instagram
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