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Post by kickingfrog on Jul 17, 2011 10:39:47 GMT
Angela Hartnett's grilled asparagus with goat's cheese, mint and pine nuts recipe A light starter to kick off a summer's meal Serves four. 2 bunches asparagus Sea salt and black pepper 100ml olive oil, plus a bit extra 25ml red-wine vinegar ½ tsp GF Dijon mustard 100g goat's cheese, crumbled 100g fresh peas, blanched Fresh mint (chop it at the last minute, otherwise it'll go black) Grated zest of ½ lemon 1 handful mixed salad leaves 1 tsp pine nuts, toasted Cut the woody ends off the asparagus spears, season and rub with a little olive oil. Heat a ridged griddle pan (a normal cast-iron frying pan will do, if need be) and griddle the asparagus for three minutes. Transfer to a bowl, add the oil, vinegar and mustard, and mix. Add the remaining ingredients and mix gently, so as not to bruise the leaves. Serve on a large plate, so everyone can help themselves. www.guardian.co.uk/lifeandstyle/2011/jul/15/goat-cheese-asparagus-mint-recipe
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