This is a print preview of "Chargrilled Asparagus Salad With Olive Tapenade" recipe.

Chargrilled Asparagus Salad With Olive Tapenade Recipe
by Global Cookbook

Chargrilled Asparagus Salad With Olive Tapenade
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  Servings: 1

Ingredients

  • 20 x Spears fresh asparagus
  • 150 ml Lemon oil, (5fl ounce)
  • 4 Tbsp. Minced rocket leaves
  • 4 Tbsp. Minced lambs lettuce
  • 2 Tbsp. Minced baby spinach leaves
  • 1 Tbsp. Minced coriander leaves Freshly milled black pepper
  • 2 Tbsp. Flaked parmesan cheese
  • 2 Tbsp. Black olive tapenade

Directions

  1. Lower the asparagus spears into a large saucepan af boiling salted water and leave for 1 minute. Remove and plunge them into cool water to refresh them. Drain and place in a bowl.
  2. Pour in the lemon oil and marinate the asparagus spears for a minimum of half an hour and a maximum of 24 hrs.
  3. Place the leaves in a bowl. Remove the asparagus apears from the marinade and trim, if necessary, adding the trimmings to the salad leaves.
  4. Heat a griddle pan over a high heat till it is very warm, then cook the asparagus spears on it for 1 minute, turning once halfway through cooking. Season with salt.
  5. If you are having it add in the parmesan to the bowl with the salad leaves and toss together. Divide equally between 4 serving plates and drizzle with th e remaining lemon oil. Serve the warm asparagus with olive tapanade and freshly milled black pepper.