Hooray, it’s time to celebrate as the British asparagus season is finally here. It’s a short season so make the most of it and get munching!
This warm salad is healthy, quick and easy to make. Great to take into work as a packed lunch.
- Couple of bundles of asparagus (around 24 spears)
- 6 tbsp olive oil
- 1 round of goat’s cheese
- Handful of walnuts
- 4 tbsp toasted sesame oil
- Dash of balsamic vinegar
- Taking the asparagus, break the stems at their natural breaking point. Blanch in boiling water for 2 minutes and then griddle, seasoned with the olive oil and a pinch of salt and pepper, until the stems are charred and cooked through.
- Place on a plate. Crumble over the goats cheese and walnuts. Drizzle with the sesame oil and balsamic vinegar.