Char-grilled Aparagus and Pear Salad2014-08-26
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Make sure you get the asparagus in season for this elegant, simple salad.
- 100 mL olive oil
- 24 asparagus spears
- 2 pears, sliced
- 100 grams rocket
- 100 grams blue cheese
- 80 mL olive oil (for the dressing)
- 1 garlic clove, finely chopped
- 3 tablespoon(s) basil leaves
- 1 pinch(es) salt
- teaspoon(s) freshly ground black pepper
Trim the woody bases of the asparagus and blanch for 4 minutes in plenty of boiling water. Drain and refresh under cold water, making sure the spears are completely cold. Drain well again. Transfer to a mixing bowl, pour in 2 tbsps of the olive oil and season.
Place the sliced pears in a mixing bowl and with the remaining olive oil and season to taste.
Place a griddle pan on high heat until very hot. Fry the pears and asparagus until they are tender with nice char marks, about 1 minute on each side. Remove and leave to cool.
To make the basil oil, blend 80mL olive oil, garlic, basil, salt and pepper in a food processor until you have a smooth consistency.
To assemble, arrange the rocket, vegetables, and cheese on a flat serving plate. Drizzle with basil oil and serve.