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.