Grilled asparagus, pecans and blue cheese dressing

Name: Grilled asparagus, pecans and blue cheese dressing
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 60 grams pecans; 2 tbsp maple syrup; 0.25 tsp fine sea salt; 125 mls buttermilk; 125 mls soured cream; 1 tbsp worcestershire sauce; 25 grams chives; 100 grams stilton; 400 grams asparagus; 4 little gem lettuces

Prep: 5 minsCook: 15 mins

Prep

5 mins

Cook

15 mins

Servings

Difficulty

Easy

Gluten-FreeVegetarianEgg-Free

(0)

This is one of my favorite quick weeknight dinners that feels surprisingly elegant. The grilled asparagus gets this wonderful smoky char while the creamy blue cheese dressing ties everything together beautifully. What I love most is how fast it comes together, ready in just twenty minutes from start to table. Asparagus is packed with folate and antioxidants, making this salad as nourishing as it is delicious. The toasted pecans add a lovely crunch and nutty depth without requiring any fussy preparation. It's simple enough for a casual dinner but impressive enough to serve guests.

Ella x

Ingredients

Servings:

60 gramspecans
2 tbspmaple syrup
¼ tspfine sea salt
125 mlsbuttermilk
125 mlssoured cream
1 tbspworcestershire sauce
25 gramschives(finely sliced, plus extra to serve)
100 gramsstilton(or other blue cheese)
400 gramsasparagus
4little gem lettuces(trimmed and quartered lengthways)

Detail level

Instructions

1
Toast the pecans in a dry frying pan over a low heat for 3-4 minutes, until fragrant, then stir in the maple syrup and salt. Set aside to cool.
2
Put a griddle pan over a high heat. In a small bowl, whisk together the buttermilk, soured cream, Worcestershire sauce and chives. Crumble in most of the cheese and mix together; season. Spoon ½ the dressing onto a serving platter. Break off the woody ends of the asparagus and discard; griddle the stems for a few minutes on each side until charred all over but still with a little bite. Set aside on a warm plate.
3
Griddle the lettuce on its cut edges for 1-2 minutes, until charred. Toss with the asparagus and arrange on the serving platter. Drizzle over the remaining dressing and sprinkle over the pecans and remaining cheese. Scatter over extra chives to serve.

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