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Char-grilled asparagus, blue cheese, rocket and pear salad


Recipe Info

  • 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
  • 80ml (1/3 cup) olive oil
  • 1 garlic clove, finely chopped
  • 3tbsp basil leaves
  • pinch of salt
  • 1⁄2 tsp freshly ground black pepper


Step 1

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.

Step 2

Place the sliced pears in a mixing bowl and with the remaining olive oil and season to taste.

Step 3

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.

Step 4

To make the basil oil, blend all of the ingredients in a food processor until you have a smooth consistency.

Step 5

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.

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