Charred Asparagus Salad

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.

Serves 2

  • 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
  1. 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.
  2. Place on a plate. Crumble over the goats cheese and walnuts. Drizzle with the sesame oil and balsamic vinegar.
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