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Asparagus and Spring Onions with Goat’s cheese, pine nuts, herby lemon dressing

 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)
1

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.

2

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.

3

Whisk together all dressing ingredients and season to taste.

4

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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