Grilled Summer Asparagus Salad with Parmesan, Cherry Tomatoes and Prosciutto


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


  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.

Browse all recipes

Social media

@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
#koreanfood #korea #tottenhamhotspur #tottenham #football #tottenhamstadium #tottenhamhotspurstadium @chefandrewhales @jooyoung1229 @spursofficial @tottenhamhotspurstadium3 days ago via Instagram
@judyjoochef Instagram profile imageVery honored to attend the Korean President’s state dinner. My cousin, Eugene, as my date! 🥰 
#korea #korean #statedinner4 days ago via Instagram
@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
@itv @itvxofficial @saturdayjamesmartin #jamesmartin #korea #korean #koreanfoodrecipes #koreanfoodstreet #koreanstreetfood #cooking #chefs #chefsofinstagram #kimchi #kimchipancake4 days ago via Instagram
@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

#dads #birthday #daddy #americandream1 week ago via Instagram