Roasted asparagus salad with wild rocket and balsamic-braised nectarines

roasted asparagus salad with wild rocket and braised nectarines

If I had to pick a favourite season, it would most definitely be spring: not just because you can finally have outdoor-events without freezing your nose of again, but also because a whole lot of delicious fruits and vegetables are in season – just like asparagus. I am especially a fan of green asparagus with its savoury yet mild flavour that works perfectly in a wide range of dishes. This salad is a perfect quick lunch or dinner that you can prepare in less than 15 minutes – and you won’t even have to prepare the dressing for it! The oil from roasting the asparagus and the balsamic vinegar and brown sugar from the braised nectarines will combine to a perfectly delicious dressing that will have you wanting to lick your plate clean. (Believe me, I’ve been there.) You can of course swap a peach for the nectarine – I just used what I could get at my local market. 

You need:

  • 200 g green asparagus
  • 2 handful of wild rocket
  • 1 nectarine
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 pinch of salt
  • coarse black pepper for serving

Wash and clean the vegetables and the nectarine. Cut the asparagus into bite-sized pieces and the nectarine into slices. Heat the olive oil in a small frying pan and gently roast the asparagus with a pinch of salt for about five minutes. Meanwhile, arrange the wild rocket on your plate and measure the sugar and balsamic vinegar. Remove the asparagus from the pan and place on top of the wild rocket. Drizzle the remaining oil on top of the salad. Return the pan to the stove and add the sugar. Wait until the sugar starts to melt, then add balsamic vinegar (careful –  the pan will be super hot, so this might get a little messy) and stir well. Don’t worry if the sugar will form a few lumps at first, they will dissolve just in time. Add the nectarine slices and gently simmer for one minute. Remove the nectarine slices from the pan and place on top of your salad. Drizzle with the remaining balsamic sauce and top with some coarsely ground black pepper. Enjoy!

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