Pan fried and raw asparagus with goat cheese and beetroot
by Liam Trotman
Ingredients
bunch asparagus (about 10 spears), washed
100g cooked beetroot
150g goat's cheese (or use ricotta or cottage cheese)
baby salad leaves , to decorate (optional)
For the dressing
70ml grapeseed oil , plus 2 tsp extra for grilling the asparagus (alternative oils can be used but may affect the flavour)
zest ¼ orange , plus 30ml juice
20g pine nuts , lightly toasted
What a fantastic range of organic, local, wholesome produce! Thoroughly efficient service & it is great to know that we support local producers. I thoroughly recommend this service to anyone!
— Nadine Collinson
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.