Method

• Preheat a griddle pan or barbeque to very hot
• Whilst the pan is heating up, prepare your asparagus
• The easiest method is to simply hold the stem of asparagus in between your hands and snap off the end
• It should break cleanly which is an indication of where to trim
• Finish off the remaining asparagus and set aside
• Pick over the rocket, discarding any tough or damaged leaves, wash gently and drain really well (or the dressing won’t stick to the leaves)
• Cook the asparagus on the hot grill by layering it evenly
• Wild asparagus tends to be thinner than other asparagus, so it will only take a matter of minutes to cook
• Once cooked put the asparagus into a bowl, add the rocket, season with salt and pepper, add the parmesan shavings and drizzle a little balsamic vinegar over the salad
• Finish off with a drizzle of olive oil and toss lightly to coat evenly
• Serve immediately!