Asparagus, Pear and Fennel Salad with Blue Cheese and Pickled Walnuts

One of my favourite seasonal foods is the first crop of English asparagus which I steam and, whilst warm, lay into a light mustard vinaigrette, allow to cool slightly and devour... delicious.

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 2 bundles of asparagus, trimmed
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 pears, cut into 8, cores removed
  • 100g vegetarian blue cheese, crumbled
  • 4 pickled walnuts, roughly chopped
  • 2 bunches of rocket, washed
  • 1 tbsp aged red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and cracked black pepper

How To Cook

  1. Put a griddle pan on to heat. When the griddle starts to smoke, start grilling the asparagus and then the fennel. It will only take a few minutes for the vegetables to cook. Once cooked, season and place in a medium to large bowl.
  2. Add the pears, cheese, walnuts and rocket. In a separate bowl mix the vinegar, oil, mustard and seasoning until well blended.
  3. Pour the dressing over the salad, gently toss it and then divide between four plates. Serve warm.

    4. www.britishasparagus.co.uk

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Asparagus, Pear and Fennel Salad with Blue Cheese and Pickled Walnuts
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 2 bundles of asparagus, trimmed
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 pears, cut into 8, cores removed
  • 100g vegetarian blue cheese, crumbled
  • 4 pickled walnuts, roughly chopped
  • 2 bunches of rocket, washed
  • 1 tbsp aged red wine vinegar
  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and cracked black pepper
    How to Cook
  1. Put a griddle pan on to heat. When the griddle starts to smoke, start grilling the asparagus and then the fennel. It will only take a few minutes for the vegetables to cook. Once cooked, season and place in a medium to large bowl.
  2. Add the pears, cheese, walnuts and rocket. In a separate bowl mix the vinegar, oil, mustard and seasoning until well blended.
  3. Pour the dressing over the salad, gently toss it and then divide between four plates. Serve warm.
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