British Asparagus provided this recipe.
1 fennel bulb trimmed and thinly sliced
2 pears cut into 8 and cores removed
.25 lbs blue cheese crumbled
4 pickled walnuts roughly chopped
2 bunches of rocket washed
1 tbsp aged red wine vinegar
4 tbsp olive oil
1 tsp Maille Dijon mustard
Salt and cracked black pepper
1 Put a griddle pan on to heat, when the griddle starts to smoke, start grilling the asparagus and then the fennel this will only take a few minutes for the vegetables to cook. Once cooked, season and place in a medium to large bowl.
2 Add the pears, cheese, walnuts and rocket.
3 In a separate bowl put the vinegar, oil and mustard, season and mix well.
4 Pour the dressing over the salad, gently toss it and then divide between 4 plates and serve.