Barbequed Asparagus, Rocket, Goats' Cheese + Pine Nut Salad

Serves 4

Ingredients:

2 bunches of Australian asparagus
2 tbsp olive oil
Sea salt
Black pepper
100g rocket, washed
150g goat’s cheese

For the dressing:

3 tbsp olive oil
Juice of 1 lemon
2 tsp grainy mustard
1 tbsp runny honey

Method:

• Wash asparagus and remove woody ends.  Place on a baking sheet or in a bowl and toss with the oil, making sure all the asparagus is coated.  Season with the sea salt and black pepper.

• Put the asparagus on the grill rack of the barbecue and cook for approximately two minutes each side, until it is lightly charred.  Remove from the barbecue and set aside.
• To make the dressing, mix together all of the dressing ingredients and whisk well.  Season to taste.

• 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 with the dressing.

• Serve immediately with warm, crusty bread.

Recipe source: Australian Asparagus Council

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