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
extra-virgin olive oil
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
Recipe © Christine McFadden from The Farm Shop Cookbook published by Absolute Press/Bloomsbury