Pan fried and raw asparagus with goat cheese and beetroot
by Liam Trotman
bunch asparagus (about 10 spears), washed
100g cooked beetroot
150g goat's cheese (or use ricotta or cottage cheese)
baby salad leaves , to decorate (optional)
For the dressing
70ml grapeseed oil , plus 2 tsp extra for grilling the asparagus (alternative oils can be used but may affect the flavour)
zest ¼ orange , plus 30ml juice
20g pine nuts , lightly toasted
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