British Asparagus provided this recipe.
2 tbsp olive or rapeseed oil
1/4 lbs rocket, washed (arugula)
1/3 lbs goats cheese
For the dressing:
3 tbsp olive or rapeseed oil
Juice of 1 lemon
2 tsp grainy mustard
1tbsp runny honey
1 Trim the asparagus as necessary. Place on a baking sheet or in a bowl and toss with the 2 oil, making sure all the asparagus is coated. Season with sea salt and black pepper. Put the asparagus on the grill rack of the barbecue and cook for approximately 2 minutes each side, until it is lightly charred. Remove from the barbecue and set aside.
2 Make the dressing: mix together all of the ingredients and whisk well. Season to taste.
3 Divide the rocket between 4 plates. Top with the barbecued asparagus, crumble over the goats cheese, sprinkle with the toasted pine nuts and drizzle over the dressing.
4 Serve immediately with warm, crusty bread!