BBQ Asparagus With Walnut Rosemary Crumble
An impressive entertaining salad that will astound your guests, the walnut rosemary is deliciously moorish and versatile.
Servings: 4
Calories: 346kcal
Equipment
- Salad Spinner
- BBQ or heavy based grill pan
Ingredients
- 250 grams asparagus (approximately 2 small bunches)
- 1 clove garlic (minced)
- 4 tbsps Olive oil (2 tbsps for the asparagus & 2 tbsps for the walnuts)
- 1 cup chopped walnuts
- 1 tablespoon chopped rosemary
- 90 grams mixed lettuce leaves (3 cups)
- 100 grams ash goats cheese
- Sea salt and cracked black pepper
- ¼ cup olive oil
- 2-3 tbsps Chardonnay vinegar
Instructions
- Preheat your barbecue or char-grill pan to high heat.
- Put the chopped walnuts in a frypan with 1 tablespoon of olive oil and gently fry until golden brown, then add the chopped rosemary, toss until fragrant. Transfer to a cold plate and allow to cool.
- Wash your asparagus and cut off the woody ends, add the garlic, then toss in olive oil and season.
- Char-grill the asparagus on a hot barbecue or in a char-grill pan until charred and tender (Approximately 3-4 minutes).
- Wash your salad leaves and either pat dry or spin in a salad spinner to remove excess water. Transfer to a large mixing bowl.
- In a glass jar add all the ingredients for the dressing and shake until emulsified.
- Add asparagus, half the walnut mixture and half the goats cheese to your mixing bowl, season. Pour over the dressing then toss gently until well coated with the vinaigrette.
- Arrange the salad in a large serving bowl, crumble the goats cheese on top of the salad and sprinkle the remaining walnut, rosemary crumble on top to garnish, serve immediately.
Nutrition
Calories: 346kcal | Carbohydrates: 5g | Protein: 7g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 199mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1608IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg