Griddled Steak and Asparagus
2 bundles Ballynavortha House asparagus
4 steaks – fillet or rib eye
12 cherry tomatoes, halved
2 handfuls rocket or other salad leaves
1 cucumber, peeled, seeded and cut into 3cm batons
2 tbsp olive oil
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 keep hot.
Add the remaining tablespoon of olive oil and griddle the steaks for 2 – 3 minutes on each side depending on how you like them cooked. Remove from the pan and allow to rest for 2 minutes.
Assemble the asparagus, cherry tomatoes, rocket and cucumber in piles on four plates. Slice each steak into five pieces and place on top.