400gr. Asparagus Spears
1 Punnet of Strawberries, washed
100gr. Creamy Blue Cheese
150gr. Bacon strips, diced up
Juice of 1 Orange, about 40ml
1 Garlic clove, minced
120ml. Canola Oil
Black Pepper to taste
2 Tbsp. Pine Nuts, lightly toasted
Blanch the asparagus in boiling water for a few seconds. Remove the asparagus from the water and immediately place them in a bowl with ice and water. Allow to cool completely before removing them from the ice water. Place the asparagus on kitchen paper to drain.
Place a small pan over high heat and when hot, carefully add the diced bacon to the pan and fry until crispy. Remove from the pan and drain on kitchen paper.
Heat a griddle pan over high heat. While it heats up you can oil and season your asparagus before adding them to the hot griddle pan. Once slightly charred turn them over and grill for another minute. Remove them from the pan and drain on kitchen paper.
To make the dressing:
Pour the orange juice into a small mixing bowl with the minced garlic. Slowly start to add the oil while whisking until the dressing starts to emulsify and come together. Season with salt and pepper. Slice the strawberries into discs and add them to the dressing.
To assemble the dish, place the grilled asparagus on a serving plate, sprinkle the crispy bacon over and crumble the blue cheese over. Top with the lightly toasted pine nuts and drizzle with the dressing.