Keeping on the asparagus theme for National Asparagus Month I found this delicious recipes from The Abel & Cole Cookbook by Keith Abel a great book. Isn’t it great when you find a new recipe that you absolutely love, this is so easy and tasty I think I am going to to be eating it a lot in future. Serves 4 as a starter (or two as a light lunch)
1 bunch of asparagus
2 tablespoons of olive oil
1/3 mug of pine nuts
1 pack of halloumi cheese
For the dressing
Jiuce of 1/2 lemon
1/2 cup of olive oil
2 tablespoons of choppped flat leaf parsley
salt & fresh ground black pepper
Whisk together the dressing ingredients.
Toast the pine nuts by tossing them in a dry frying pan over a medium heat until golden brown. Watch them carefully to make sure they don’t bur. Put them to one side.
Snap the woody ends off the asparagus and blanch them in boiling water for about 2 minutes. Drain in cold water and pat dry, then coat in olive oil. Cook for a few minutes on each side on a hot griddle. I haven’t got a griddle so I just used a dry frying pan.
Slice the halloumi into eight slices, brush with a little oil and cook in the griddle pan for a few minutes on each side until the slices have good dark char marks.
Make a loose stack of asparagus on each plate, top this with the halloumi and pine nuts and drizzle of with the the dressing. OK so I stacked it the wrong way round for the photograph It still tasted great.
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