Serves: 4

Preparation time: 5 minutes

Cooking time: 5 minutes

Ingredients

for the salad

• 2 bundles of 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

• Juice of 1 lemon

• 2 tsp grainy mustard

• 1tbsp runny honey

Method

1. Trim the asparagus as necessary.  Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated.  Season with sea salt and black pepper.

2. Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred.  Remove from the barbecue and set aside.

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

4. Divide the rocket between 4 plates.  Top with the barbecued asparagus, crumble over the goat’s cheese, sprinkle with the toasted pine nuts and drizzle over the dressing. 

5. Serve immediately with warm, crusty bread.

 Credit: www.british-asparagus.co.uk