4 Mick’s Angus BBQ Steaks
12 spears of thick asparagus, sliced into 1/4-inch thick coins
5 - 6 broccolini trimmed and cut into bite-sized pieces
1½ tablespoons fresh lemon juice
big pinch of salt
1 small shallot, chopped
3 tablespoons extra virgin olive oil
1/4 cup pine nuts, toasted, and coarsely chopped
7 tiny radishes, washed trimmed and very thinly sliced
zest of one lemon
½ punnet of cherry tomatoes
Rocket for greenery!
Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large frypan over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the frypan with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute - but only if needed. You don't want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed.
Cook the steaks either in the pan after you have finished the salad or on the BBQ. They will only need a minute or two each side and then you can serve the steaks, asparagus salad and then add the tomatoes and rocket for a bit of cool crunch!