Charred asparagus salad 23 April 2026

Ingredients

For the salad:

• 1 bunch (approx. 500g) of freshly trimmed asparagus
• 100g peppery English baby rocket
• 50g-100g mature cheddar, shaved into shards
  
  For the Balsamic dressing:
  
• 2 tbsp extra virgin olive oil
• 1 tbsp cider vinegar
• 1 tbsp balsamic vinegar (or balsamic glaze for a syrupy finish)
• 1/2 tsp Dijon mustard (optional)
• Salt and freshly ground black pepper
  

Method

1. To prepare the dressing, whisk together the olive oil, cider vinegar, balsamic vinegar, and mustard in a small bowl.
2. Season the dressing with salt and pepper to taste and set aside.
3. Heat a griddle pan or large non-stick skillet over high heat or for best results, heat on the BBQ.
4. Toss the trimmed asparagus with a little olive oil, salt, and pepper.
5. Place in the hot pan or grill and cook for 3–4 minutes, turning occasionally, until tender-crisp with visible char marks.
6. Chill the asparagus straight away in the fridge.
7. Arrange the fresh rocket on a large platter or divided plates and top with the charred asparagus.
8. Drizzle the cider balsamic dressing generously over the top.
9. Scatter the mature cheddar shards over the salad and finish with an extra crack of black pepper.