Roasted Asparagus with Rocket and Pecorino

This salad looks impressive but is super easy to make.


120g rocket

450g trimmed asparagus

65g cooked pearl barley

2tbsp finely chopped shallots

60ml extra virgin olive oil, divided

1tbsp chopped tarragon

50g toasted, chopped walnuts

50g grated pecorino

60ml white wine vinegar


  1. Whisk together the vinegar, tarragon, shallot and 2 ½ tablespoons of oil and season with salt and pepper.
  2. Toss the asparagus with half a tablespoon of oil in a large bowl and season with salt. Heat a large frying pan over medium-high heat and cook the asparagus until lightly charred, for approximately four minutes. Season with black pepper and sprinkle with the cheese before cooking for another two minutes until the cheese begins to melt and the asparagus is crisp and tender.
  3. In another bowl, toss together the walnut, barley and rocket with enough vinaigrette to coat lightly. Season to taste.
  4. On a serving platter, arrange the rocket and top with the asparagus and melted cheese. Drizzle with the remaining vinaigrette and serve.

Serves 4