Grilled Asparagus, Jerusalem Artichoke & Blue Cheese

Recipe details

  • 55mins
  • Serves 2


  • 500g Jerusalem artichoke
  • 2bsp oil
  • 40g butter
  • 40ml oil
  • 3 sprigs of rosemary
  • 3 sprigs of thyme
  • 50g pumpkin seeds
  • 12 asparagus tips, dressed in oil
  • 200g blue cheese

I’d forgive you for thinking fresh, summery ingredients when you think of salad but my take on a ‘salad’ is this beauty – grilled asparagus, roasted Jerusalem artichoke, and the best, richest blue cheese you can find. This is perfect as a starter, or as part of a larger buffet-style lunch.


Step 1

Pre-heat oven to 180ºC (160ºC Fan). Add butter and oil to baking tray and heat until foaming. Meanwhile, rinse and scrub artichokes to remove any dirt. Halve the small ones and quarter the bigger ones, coat everything with 2tbsp oil, and season generously.

Step 2

Carefully remove the preheated baking tray and add the artichoke, along with the thyme and rosemary. Roast for 40 to 45 minutes until soft inside and crispy outside.

Step 3

With 10 minutes remaining, pre-heat the grill to 200ºC and grill your asparagus until the skin starts to blister, around 10 minutes, rotating halfway through. On a separate tray add your pumpkin seeds and roast in the oven.

Step 4

To serve, place artichokes in a large bowl, evenly distribute asparagus, sprinkle pumpkin seeds and crumble blue cheese over to finish.