Serves 2
Ingredients
Ingredients for the Salad
1 bundle of asparagus
100g goats cheese
50g walnut halves
2-3 tomatoes
Large handful rocket
Small handful mint leaves
Olive oil
Balsamic vinegar
Method
Heat your oven to 180c
Arrange the walnut halves on a baking tray and roast in oven for 8 mins
Trim the woody ends from your asparagus spears, steam or boil for 3 mins, then plunge in cold water.
Massage a little olive oil into the asparagus spears and get a griddle pan really hot.
Place the asparagus in the griddle pan and cook for 2-3 mins, then turn over and continue to cook 2 mins. Then remove from pan
Arrange the rocket on your plates, add chopped tomatoes, slices of goats cheese, the griddled asparagus and toasted walnuts.
Finish with finely chopped mint and a generous drizzle of olive oil and balsamic vinegar.
I also had some cress so added this, you could also add peppers, radish, celery or use different leaves for the base (watercress would work brilliantly)
If you don’t eat cheese, you could use soft boiled eggs or some beans of choice.
