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Curtis Stone's pan-roasted asparagus with pecorino

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This quick and easy asparagus with pecorino is the perfect side for entertaining. Light, fresh and full of crunch, it's guaranteed to please your guests.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Curtis Stone's pan-roasted asparagus with pecorino

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

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

  2. 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.

  3. Step 3

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

  4. 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.

Nutrition Information

PER SERVE

Energy: 1457kJ/349 Cals (17%)

Protein: 11g (22%)

Fat: 27g (39%)

Sat fat: 5g (21%)

Carb: 13g (4%)

Sugar: 2g (2%)

Fibre: 7g (23%)

Sodium: 247mg (12%)

    Curtis Stone's pan-roasted asparagus with pecorino

    Curtis Stone's pan-roasted asparagus with pecorino
    • Serves4
    • Cook time10 minutes
    • Prep time15 minutes
    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
      Description

      This quick and easy asparagus with pecorino is the perfect side for entertaining. Light, fresh and full of crunch, it's guaranteed to please your guests.

      Method

      1. Step 1

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

      2. 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.

      3. Step 3

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

      4. 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.