Christine McFadden Cookery and Food Writing
Christine McFadden with students
Baby Chillies
Braised Cheeks
Candied Seville Orange
Peel in Syrup
Cantuccini with Black Pepper,
Fennel and Orange Zest
Coconut Flour Pancakes
with Lime
Chick-Pea Pancakes with Nigella Seeds and Turmeric
Couscous Salad with
Roasted Green Garlic
Deep-Fried Egg
Easy Curry
Globe Artichokes
Glorious Green Stir-Fry
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Grilled Asparagus Salad
with Bacon and Parmesan
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican Pork and Beans
Moroccan Kid Tagine with Apricots and Almonds
Mushroom, Red Pepper and Rocket Ciabatta Burgers
Mushrooms with Pappardelle,
Pine Nuts, Cream, Garlic
and Parmesan
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Jerusalem
Artichokes with Cobnuts
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince and Ginger Sorbet
Quince Compôte
Rabbit with Potatoes,
Peppers and Lemon
Roasted Squash
and Chilli Soup
Roast Grouse with
Rosemary Sorbet
Roasted Cauliflower with
Walnuts, Chives and Lemon
Rhubarb and Angelica Sorbet
Sea Bass Parcels
with Fennel and
Preserved Lemon
Salted Sevilles with
Star Anise, Coriander
and Chilli
Seville Orange Ice Cream
Spiced Parsnips and
Ginger Cupcakes with
Orange Drizzle
Spiced Roast Quince with
Honey and Clotted Cream
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Apple Pizza
with Walnuts
Two-Cherry Yogurt Ice
Warm Salad of Baby Broad
Bean Pods, Grilled Cherry
Tomatoes and Feta
Warm Salad of Partridge,
Pears and Walnuts
Grilled Asparagus Salad Recipe South West

Grilled Asparagus Salad with Bacon and Parmesan

Celebrate the British asparagus season with this fresh-tasting salad. It's so quick to make – ideal for unexpected visitors who end up staying for a meal. Grilling the asparagus gives it a richer flavour that goes really well with the meatiness of streaky bacon and Parmesan.
Serves 4 as a light meal or starter

asparagus 700g
extra-virgin olive oil
sea salt
freshly ground black pepper
thin streaky bacon or pancetta 12 slices
mixed salad leaves such as mizuna, wild rocket, beet leaves and baby chard
Parmesan cheese 40g, shaved into wafers

1) Snap the woody ends from the asparagus. Place the spears in a single layer on a roasting tray and sprinkle with enough olive oil to lightly coat. Season with sea salt and plenty of freshly ground black pepper. Grill under high heat for
7 minutes, turning half way through.

2) While the asparagus is cooking, heat a large non-stick frying pan. Fry the bacon without any oil for 3–4 minutes until crisp. Remove from the pan and drain on paper towels.

3) Arrange a handful of salad leaves on individual serving plates. Dribble with a little olive oil, and the merest soupçon of sea salt and pepper, bearing in mind the saltiness of the bacon. Pile the asparagus, bacon and Parmesan wafers
on top.


Recipe © Christine McFadden from The Farm Shop Cookbook published by Absolute Press/Bloomsbury

    Photography: Cristian Barnett    
© 2018 The Dorset Foodie | Website by Compass