Servings: 2 – 20 minutes

Asparagus and Spring Onions with Goat’s cheese, pine nuts, herby lemon vinaigrette. This is a vegetarian dish if you use vegetarian cheese. Not all cheeses are vegetarian as animal rennet is often used in the cheese making process.

You can serve this as a starter for two or a perfect lunch for one. We love this Spring dish as it has a great combination of flavours and texture and uses seasonal, fresh and nutritious ingredients.

You can experiment with different cheeses such as feta or shavings of parmesan or pecorino and using pistachios instead of pine nuts.

 1 asparagus (bunch)
 ½ tbsp olive oil
 5 spring onions, whole trimmed
 1 spring onion, trimmed and sliced finely at an angle and broken up
 50 g goat's cheese, crumbled
 2 radishes, trimmed and finely sliced
 20 g pine nuts, lightly toasted
For the dressing
 3 tbsp extra virgin olive oil
 1 tbsp white wine vinegar
 1 tbsp emon juice
 1 tbsp finely chopped herbs; basil, parsley and mint (or tarragon)

Snap the tough lower stalk from the asparagus. Cut any thicker stems in half length ways so they are roughly the same size and toss the asparagus and the whole spring onions with the olive oil and season.


Heat the griddle pan on high heat for a few minutes. Place the asparagus and the spring onions on the hot griddle pan and cook for around 10 minutes turning occasionally so that you get a uniform charring effect on all sides and the vegetables are just cooked but still crunchy.


Whisk together all dressing ingredients and season to taste.


As soon as the vegetable are ready, on one or two plates, add the sliced spring onions, goat's cheese, pine nuts and sliced radishes and drizzle over your dressing.

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