BBQ griddled Asparagus, Hazlenut and Parmesan Salad

BBQ griddled Asparagus, Hazlenut and Parmesan Salad

What You Need

  • 1 bunch of asparagus spears – stem end trimmed
  • 1tsp Butter
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tsp runny honey
  • 1 shallot, grated
  • Sea salt and freshly ground black pepper
  • 40g Baby gem lettuce roughly chopped
  • Parmesan cheese
  • 30g roughly chopped hazelnut

What You Do

  1. Bring some water to the boil, place in asparagus and turn down to a medium heat. Cook for 4 – 5 minutes until tender, drain and plunge into ice cold water to both stop the cooking process and preserve colour.
  2. Pat the spears dry and lightly butter.  Place the spears carefully on the BBQ, taking care not to lose them to the coals! Alternatively heat a griddle pan on your BBQ. Griddle for 3 minutes, turn and repeat on the other side.
  3. Mix olive oil, lemon juice, runny honey, shallots together to make the dressing. Season to taste.
  4. Toss the BBQ’d asparagus, baby gem lettuce with the dressing. Divide between 2 plates and sprinkle with chopped hazelnuts. Shave over parmesan to preference.
  5. Enjoy with any one of the Cobra Beer family – but we recommend Cobra Premium.