Griddled Asparagus

and Fillet Steak Salad with Horseradish Dressing

Serves 4

2 bundles British asparagus, trimmed and cut into 2cm lengths
4 x 200g fillet steaks
12 cherry tomatoes, halved
2 handfuls rocket leaves
Half a cucumber, peeled, seeded and cut into 3cm batons
2 tbsp olive oil

Horseradish Dressing
4 tbsp creamed horseradish
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp caster sugar


Heat a griddle pan or heavy based frying pan with 1 tablespoon of olive oil. Griddle the asparagus for 3 – 4 minutes, making sure that it doesn’t brown too much. Remove from the pan and reserve. Add the remaining tablespoon of olive oil and fry the steaks for 2 – 3 minutes on each side depending on how rare you like them.
Remove from the pan and allow to rest for 2 minutes.

Meanwhile, mix all the horseradish dressing ingredients together then assemble the asparagus, cherry tomatoes, rocket and cucumber in piles on four serving plates. Slice the steak into five pieces and place on top

Hot Tips

To reduce costs you could use rump or ribeye instead of fillet steak.