Barbecue Asparagus Salad with Tartinade
3 tablespoons olive oil
1 clove garlic, crushed
2 bunches asparagus, trimmed
Salt and freshly ground black pepper
150g jar Clevedon Buffalo Co. Smoked Paprika Tartinade
2 handfuls rocket leaves
½ lemon, juiced
Extra virgin olive oil (EVOO)
3 tablespoons toasted pine nuts
Mix the oil and garlic in a large bowl. Add the asparagus; season with salt and pepper and toss well to coat. Barbecue or grill over medium-high heat for 5 minutes, turning occasionally, until crisp-tender and slightly charred. Remove to one side to cool to room temperature.
Spread the Tartinade over a platter. Place the rocket on the platter and arrange the asparagus on top. Squeeze lemon juice over the asparagus, finish with a drizzle of EVOO. Scatter with pine nuts and serve.