I have been patiently waiting for the arrival of asparagus at the Farmers Market. Wild asparagus has appeared first, it tends to be thinner than its cousin. Only needs a few minutes cooking. I will be celebrating asparagus a lot as it only has a short season and one that i totally indulge in.



Grilled Wild Asparagus with Rocket, Parmesan and Balsamic Vinegar
Serves 4

2-3 bunches of fresh asparagus,
100g rocket or watercress
20g freshly shaved parmesan cheese
Balsamic vinegar
Extra virgin olive oil
Sea salt and freshly ground black pepper

Preheat a griddle pan or barbeque up to very hot. Whilst the pan is heating up, prepare your asparagus. The easiest method is to simply hold the stem of asparagus in between your hands and snap off the end. It should break cleanly which is an indication of where to trim. Finish off the remaining asparagus and set aside. Pick over the rocket, discarding any tough or damaged looking leaves, wash gently and drain really well (or the dressing won’t stick to the leaves).
Cook the asparagus on the hot grill by layering it evenly. Wild asparagus tends to be thinner than other asparagus, so it will only take a matter of minutes to cook.
Once cooked put the asparagus into a bowl, add the rocket season with salt and pepper, add the parmesan shavings and now drizzle a little balsamic vinegar over the salad. Finish off with a drizzle of olive oil and toss lightly to coat evenly.
Serve immediately