Thursday 14th December 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 3 minutes

2 bundles British asparagus
2 tbsp olive or rapeseed oil
100g rocket, washed
150g goats cheese
75g pine nuts, toasted

For the dressing:
3 tbsp olive or rapeseed oil
1 tbsp lemon juice
2 tsp grainy mustard
1 tbsp runny honey

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Recipe by Rachel Green

Toss the asparagus in the oil, making sure it is well coated, and season with sea salt and black pepper. Cook the asparagus in a grill pan or under the grill for 2–3 minutes each side, until it is lightly charred and cooked through.

To make the dressing, mix all the ingredients together and whisk well. Season to taste.

Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goats cheese, sprinkle with the toasted pine nuts and drizzle over the dressing. Serve immediately with warm, crusty bread.

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