Friday, 14 May 2010

Roasted Asparagus Salad with Honey Toasted Goat's Cheese.....

My home life and my allotment life are blurring into one. I dream about my broad beans, have nightmares about the state of my cauliflowers and my kitchen resembles a garden centre.

Lettuces growing on the draining board...

Aubergine plants masquerading as pot plants....

Eggs shells filling bowls where cake mix would usually be....

On the way to the allotment I popped into Chyreen Fruit Farm at Carnon Downs. The coloured crates were filled with soil dusted potatoes, bunches of pink rhubarb and buckets overflowing with herbs. I bought two fat bunches of asparagus tied with a red rubber band. It was so fresh I could quite easily melt an ounce of butter and lazily dip each spear in. But after a visit to the farmer's market I have other ideas....

Roasted Asparagus Salad with Honey Toasted Goat's Cheese.....(serves 1)
5 local asparagus spears
35g Cornish goat's cheese (I split a 70g cheese in half width ways)
olive oil
salt and pepper
1 tsp Cornish honey
Preheat the oven to 180'c. Hold the spears at both ends between your thumb and forefinger and bend until it snaps (it should snap near the blunt end). Lay in a baking tray and drizzle with olive oil. While they are cooking brush the cheese with a little honey.
Roast for 10 to 15 minutes depending on how they are. Season with salt and pepper and lay on a plate.
Put the cheese on a heat proof plate and pop under the grill for 2 minutes until slightly browned. Use a fish slice to ease it off the plate and place on top of the asparagus.

Drizzle with olive oil and eat with some homemade bread or toast.


  1. O what a life! Magnificent!

  2. My mouth is watering! Wonderful recipe and lovely photos.