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 imageGrowing up, cooking in my house was gloriously chaotic– and I wouldn’t have it any other way. I sat down with @sunday.post to talk about those memories, my unexpected path from Columbia Engineering to the kitchen, and why Korean food is finally having its moment.  Now that Korean flavors are more accessible than ever, I’m excited to show how simple and imaginative they can be. Check out the Sunday Post to read the full story. #foodstories #koreanchef #hallyufood17 hours ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen. Today, I’m serving up a quick, easy Korean inspired healthy “cheesecake” with just three ingredients 🍰 🤍 Perfect for when you just want dessert without the baking and the fuss. Tangy Greek yogurt swirled with yujacha (Korean citron fruit honey tea), filled with Lotte Butter Coconut Biscuits that soften overnight into the most satisfying cheesecake-like crust. Creamy, citrusy, lightly sweet, and just the right amount of texture.🍋🍯 Fun fact: Yujacha (Yuja = citron fruit/ yuzu, cha = tea) has been used in Korean cuisine for centuries, traditionally as a warming winter tea and remedy, prized for its high vitamin C content and deliciously floral citrus flavor. Here, it’s adding that extra sweetness to your late night snack. RECIPE (Serves 3–4): 2 cups full-fat Greek yogurt ⅓ cup yujacha 4–6 Lotte Butter Coconut Biscuits Procedure: Spoon the yogurt into a jar or bowl. Swirl in the yujacha, keeping visible ribbons. Tuck in the biscuits, cover and refrigerate overnight, or eat right away. That’s it! What’ll be your go-to yoghurt and biscuit for this recipe? Glam: @jonesroadbeauty @lottesweetland @fage #koreanfood #kfood #cheesecake2 days ago via Instagram
@judyjoochef Instagram profile imageSome restaurants feed you dinner. Others feed the soul of a city. Dinner at Simpson’s in the Strand @simpsons1828 —a true London institution, where history is served as generously as the gravy. For generations, it has stood as one of the great guardians of the city’s dining scene: timeless hospitality, grand tradition, and the kind of theatre that never goes out of style. Tuxedoed waiters gliding through the room, silver trolleys arriving for glorious tableside carving, a charming sommelier with stories as rich as the wine list, and a menu that reads like delicious British folklore: duck faggots (yes, that’s a dish!), hearty meat pies, and of course that legendary rib roast worthy of its own fan club. In a city forever chasing the next new thing, this place reminds us why classics endure. Polished, proud, and unapologetically nostalgic—London dining at its most iconic. The great Jeremy King has done it again… in true style. @jeremyrbking #SimpsonsInTheStrand #LondonDining #london @fionasims1 week ago via Instagram
@judyjoochef Instagram profile imageNotting Hill nights done RIGHT 🍜✨ Slipped into a seriously under-the-radar spot—hidden *inside* a grocery store. Walking into @robinsramen, the London popup from head chef @robinkosuge, is an experience in itself. Heavy velvet curtains drawn, shelves disguised… step through and suddenly it’s all low-lit, intimate, and quietly buzzing. A little surreal, a lot special. Let’s get into it— Tuna tartare layered with crispy, golden shoestring fries and a luscious, velvety egg yolk sauce—rich, salty, crunchy, silky all at once. Daikon salad with ginger dressing = bright, zingy, deeply umami. Crisp textures, super refreshing… easily one of my favorite bites of the night. Then came the feast— Pork & lobster gyoza (juicy, slightly sweet) Prawn bao (pillowy soft homemade buns!) Monkfish cheek tempura (the best part of the fish, fried juicy tender) And THEN… the ramen stole the show!🍜 ⭐ Ultra luxe bowl with sweet Orkney scallops + a deeply comforting, slow-developed chicken broth—clean yet indulgent, layered with flavor. ⭐ Chicken charshu ramen with wontons—comforting, aromatic, with melt-in-your-mouth chicken and delicate parcels throughout. Every bowl felt thoughtfully balanced—light but rich with complexity, full of depth without being heavy, packed with little details to savor in every bite. Pro tip: maybe don’t sit too close to the curtain openings unless you’re into cheeky cold bum and back by the end of the meal. Finished with Okinawa black sugar ice cream—caramel-y, smoky sweetness, the perfect soft landing. A genuinely standout meal—creative, comforting, and quietly cool. Go now before the secret’s fully out 👀 #LondonEats #NottingHill #HiddenGemLondon #RamenObsessed #FoodieFinds LondonFoodScene NoodleHeaven EatLondon UnderTheRadar WorthTheTrip2 weeks ago via Instagram
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