Curtis Stone's pan-roasted asparagus with pecorino

Say hello to the veggie side of your dreams! This pan-roasted asparagus is bursting with flavour and topped with toasted walnuts for added crunch.

4

15m

10m

Ingredients

  • 1/4 cup (60ml) extra virgin olive oil, divided
  • 1/4 cup (60ml) white wine vinegar
  • 2 tbs finely chopped shallots
  • 1 tbs chopped tarragon
  • 3 bunches (about 450g) asparagus, woody ends trimmed
  • 2/3 cup (50g) finely grated pecorino
  • 120g pkt Coles Australian Baby Rocket
  • 1/3 cup (65g) pearl barley, cooked
  • 1/2 cup (50g) walnuts, toasted, coarsely chopped

Method

STEP 1

In a small bowl, whisk 2½ tbs oil, vinegar, shallot and tarragon to blend. Season vinaigrette with salt and pepper.

STEP 2

Heat a large frying pan over medium-high heat. In a large bowl, toss the asparagus with ½ tbs oil and season with salt. Cook the asparagus, turning occasionally, for 4 mins or until lightly charred. Sprinkle with pecorino and season generously with freshly ground black pepper. Cook for a further 2 mins or until asparagus is tender-crisp and the pecorino begins to melt.

STEP 3

Meanwhile, in a bowl, toss the rocket, barley and walnut with enough vinaigrette to lightly coat. Season.

STEP 4

Arrange rocket mixture on a serving platter. Top with the asparagus and any melted pecorino from the pan. Drizzle with the remaining vinaigrette to serve.
 

Dietary information

Peanut-free
Sesame-free
Egg-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.