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Barbecued Asparagus, Rocket, Goats Cheese and Pine Nut Salad
11:00am Monday 16th May 2011 in Leisure
2 bundles of British asparagus.
2 tbsp olive or rapeseed oil.
100g rocket, washed.
150g goat’s cheese.
75g pine nuts, toasted.
For the dressing.
3 tbsp olive or rapeseed oil, juice of 1 lemon, 2 tsp grainy mustard, 1tbsp runny honey.
What to do.
1. Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 oil, making sure all the asparagus is coated. Season with sea salt and black pepper. Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until it is lightly charred. Remove from the barbecue and set aside.
2. Make the dressing: mix all ingredients.
3. Divide the rocket between four plates. Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the pine nuts and drizzle with dressing then serve.