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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Social media

@judyjoochef Instagram profile imageWhen the former Prime Minister Rishi Sunak @rishisunakmp gives you a shoutout… 😳

A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

#JudyJoo #KoreanFood #BritishKorean #FusionFood #10DowningStreet #AsianLeadershipConference #WomenInFood #CulturalCuisine #ChefLife7 hours ago via Instagram
@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

#SeoulBirdUK #JudyJoo #JudyJooChef #TottenhamHotspurStadium #Beyonce #BeyHive #KoreanFriedChicken #KoreanSoulFood #StadiumEats #KoreanFood #ChefLife #WomenInFood #FullCircleMoment #Korea #LondonEats3 days ago via Instagram
@judyjoochef Instagram profile imageLondon, you really brought the heat this past weekend! 🔥🇰🇷

Had an absolute blast teaching at the K-Food BBQ Cook School at @tasteoflondon — it was such a joy to share the bold and totally addictive flavors of Korean BBQ with so many hungry (and K-BBQ-loving!) Londoners.

I served up one of my all-time favorites: Korean marinated beef short ribs — galbi, of course! 🥩✨

I even had the honor of meeting Korea’s Ambassador to the UK, Yoon Yeocheol — a proud moment made even better by the scent of char grilling meat in the air.

Huge thanks to everyone who came through to cook, taste, and celebrate Korean food with me — and to the brilliant @julian_d_brown_chef for bringing the BBQ magic alongside me! This is what I call BBQ with Seoul. ❤️

Big thanks to our friends at @koreafoodsuk for making it all happen, and to @hexclad_europe and @firemadeuk for keeping the setup sharp and the flames steady 🔥

You can even find the recipe in K-Quick, my latest cookbook 📚@quartobooksuk @quartobooksus @whitelionpublishing5 days ago via Instagram
@judyjoochef Instagram profile imageDinner at @losmochislondon LUNA—an intimate omakase-style chef’s table—was an absolute knockout. Think fiery fiestas and delicate umami whispers, all artfully plated under the glow of moonlight. 🇲🇽✨🇯🇵 And the best part? It’s all helmed by the brilliant Chef Leo, who is Filipino. I adore this beautiful collision of cultures—it’s fusion with soul.

Chef Leo @chef_leonard1 has crafted something truly transportive, with the moon as his muse (hence the name). Each course arrived with elegance, flair, and a little theatrical sparkle. The wagyu katsu sando? Pure decadence—meltingly tender, rich with flavor, and gone far too quickly. And that tuna and caviar dish? Let’s just say I didn’t leave a single glistening pearl behind. 

We ended on a high note: a soufflé crowned with a scoop of fresh wasabi ice cream. A little heat, a little sweet—chef’s kiss.

Huge thanks to the stellar team for a night that dazzled from start to finish. Already plotting my return orbit…

@markusthesleff @luna.omakase 

#LosMochisLondon #LUNAExperience #FusionDoneRight #JudyJooEats #TacoMeetsTempura #WagyuWonder #CaviarCravings #LondonEats #MexicanMeetsJapanese #ChefLife #WhereToEatLondon1 week ago via Instagram
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