Char-grilled asparagus, blue cheese, rocket and pear salad2015-03-25
- Servings : 4
- Prep Time : 5m
- Cook Time : 5m
- Ready In : 10m
- 100ml olive oil
- salt and pepper
- 24 asparagus spears
- 2 pears sliced
- 100ml rocket
- 100g blue cheese
- BASIL OIL
- 80ml (1/3 cup) olive oil
- 1 garlic clove, finely chopped
- 3tbsp basil leaves
- pinch of salt
- 1⁄2 tsp 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 all of the ingredients 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, sprinkled with some fresh herbs, such as parsley.