Asparagus Salad with Walnuts & Goat's Cheese

1/2 cup walnut halves
24 asparagus spears
2 tablespoons each: chopped rosemary leaves, olive oil
freshly ground black pepper and salt to taste
50g soft goat's cheese
Dressing: 3 tablespoons each: lemon juice, extra virgin olive oil, chopped parsley
salt and pepper to taste

Preheat the oven to 190°C. Place the walnut halves in a small baking pan.

Snap the tails from the asparagus. Place in another baking pan. Add the rosemary leaves and olive oil and toss well. Season.

Roast the walnuts and the asparagus at the same time for about 5 minutes. Remove the walnuts when lightly browned. Toss the asparagus again and continue roasting, until just tender.

Place the asparagus and the walnuts on a serving plate. Crumble the goat's cheese over the asparagus. Whisk the dressing ingredients and spoon over the top. Great served with a few baby salad greens. Serves 4 as a starter or as a salad to accompany a grill.


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