Salads Recipes - Grilled Asparagus Salad Recipe

Ingredients

Serve 4

• 3 tablespoons olive oil (optional)

• 500 g/1 lb asparagus, trimmed

• 125 g/4 oz rocket or other green leaves

• 2 spring onions, finely sliced

• 4 radishes, thinly sliced

• sea salt and pepper

Tarragon and lemon dressing:

• 2 tablespoons tarragon vinegar

• finely grated rind of 1 lemon

• 1/2 teaspoon Dijon mustard

• pinch of sugar

• 1 tablespoon chopped tarragon

• 5 tablespoons olive oil or grape seed oil salt and pepper

To garnish:

• herbs (tarragon, parsley, chervil and dill), roughly chopped

• thin strips of lemon rind

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Method:

1. First make the dressing. Whisk together the vinegar, lemon rind, mustard, sugar and tarragon in a small bowl, then gradually whisk in the oil, or place all the ingredients in a screw-top jar and shake well to combine. Season to taste with salt and pepper.

2. Heat the oil (if using) in a griddle pan or nonstick frying pan and place the asparagus on in a single layer. Cook for about 5 minutes, turning occasionally.

3. The asparagus should be tender when pierced with the tip of a sharp knife, and lightly patched with brown.

4. Remove from the pan to a shallow dish and sprinkle with sea salt and pepper. Pour on the dressing and toss gently, then leave to cool for 5 minutes.

5. Arrange the rocket on a platter, sprinkle the spring onions and radishes over the top and arrange the asparagus in a pile in the middle of the leaves.

6. Garnish with chopped herbs and strips of lemon rind, and serve.