Asparagus Spring Salad with Rocket, Goat's Cheese and Pomegranate

Nothing beats asparagus in spring. It's crisp, fresh and when grilled on a high heat, as it is in this recipe, it offers a lovely char-grilled flavour that soaks up the beautiful dressing.

Asparagus works wonderfully with crunchy rocket, as it gives it a peppery taste. By adding pomegranate seeds, each mouthful gets a burst of sweet goodness and the goat's cheese adds yet another dimension that makes this into a spectacular dish.

Petite Kitchen's Eleanor Ozich shared this spring salad dish:


2 tablespoons of olive oil, ghee or butter • 2 bunches of asparagus• fresh rocket leaves• 125g goat's cheese or feta, broken up roughly• Seeds from one pomegranate• A generous splash of extra virgin olive oil• Juice from half a lemon• Salt and pepper


1. Heat the oil in a large skillet over high heat as you prepare the asparagus. Cut the woody ends from the asparagus.

2. Add asparagus and grill for 2-3 minutes, turning regularly.

3. Let the asparagus partially cool, and then add to a serving bowl with the rocket and cheese.

4. Season with the remaining ingredients for the dressing and the pomegranate seeds sprinkled on top.

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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.