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Pan-roasted asparagus with pecorino recipe
Pan-roasted asparagus with pecorino recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Asparagus, barley, rocket salad with pecorino and vinaigrette - an elegant and easy crowd-pleaser.
Ingredients:
  • 50g walnut
  • 60ml olive oil
  • 60ml white wine vinegar
  • 40.00 ml finely chopped shallots
  • 20.00 ml chopped tarragon
  • 3 bunches (about 450g) asparagus, woody ends trimmed
  • 50g pecorino
  • 120g pkt Baby Rocket
  • 65g pearl barley
Instructions:
  • Whisk together 2 1/2 tablespoons of oil, vinegar, shallot, and tarragon in a small bowl until combined. Season the vinaigrette with salt and pepper to taste.
  • Preheat a large frying pan over medium-high heat. Coat asparagus with 1/2 tbs oil and salt in a bowl. Sear asparagus for 4 mins until slightly charred. Sprinkle with pecorino and black pepper, then cook for 2 mins until tender-crisp and pecorino melts.
  • In a bowl, mix the arugula, barley, and walnuts with a drizzle of vinaigrette until evenly coated. Season to taste.
  • Place the rocket mixture elegantly on a serving platter. Add the asparagus and any melted pecorino from the pan on top. Finish by drizzling the remaining vinaigrette over the dish before serving.

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