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£2/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Toast the pecans in a dry frying pan over a low heat for 3-4 minutes, until fragrant, then stir in the maple syrup and salt. Set aside to cool.
Put a griddle pan over a high heat. In a small bowl, whisk together the buttermilk, soured cream, Worcestershire sauce and chives. Crumble in most of the cheese and mix together; season. Spoon ½ the dressing onto a serving platter. Break off the woody ends of the asparagus and discard; griddle the stems for a few minutes on each side until charred all over but still with a little bite. Set aside on a warm plate.
Griddle the lettuce on its cut edges for 1-2 minutes, until charred. Toss with the asparagus and arrange on the serving platter. Drizzle over the remaining dressing and sprinkle over the pecans and remaining cheese. Scatter over extra chives to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,487kJ/ 358kcals |
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Fat | 27g |
Saturated Fat | 11g |
Carbohydrates | 14g |
Sugars | 13g |
Fibre | 4.5g |
Protein | 13g |
Salt | 1g |
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