Asparagus with Rocket, Goats Cheese and Pine nuts
Serving size: 4
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
Featured in:
March 2017
Preparation time: 10 minutes
Cooking time: 3 minutes
Ingredients:
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
Featured in:
March 2017
METHOD
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
VOTE FOR YOUR FAVOURITE IN THE CATEGORY BEST DINING PUB OF THE YEAR! ![]()
We need your nominations – Celebrating Lincolnshire’s food, drink and hospitality businesses in our Taste of Excellence Food and Drink Awards 2024. Click here to vote bit.ly/tasteawards2024![]()
Closing date for nominations 31st August 2024.
