Spring asparagus with goat's cheese and pomegranate lime dressing

This recipe was submitted by Helen Lesslie as part of our Springtime reader recipe competition.

For the salad

3 bunches	Asparagus, trimmed, cut into 2cm pieces, blanched and run through cool water (Main)
3 large handfuls	Rocket
100 g	Goat's cheese, soft, crumbled (Main)
½ cup	Almond flakes, crunchy and roasted
1	Pomegranate, seeds (Main)
1 handful	Watercress, sprigs, to serve (Main)

For the dressing

2 Tbsp	Extra virgin olive oil
2 Tbsp	Pomegranate molasses
1 Tbsp	Fresh lime juice

Directions

1. Clean and trim asparagus and cut spears into 2cm slices on an angle.
2. Blanch asparagus in a pot of boiling salted water for 2-2½ minutes.
3. Remove from heat and rinse with cold water.
4. Add cooled asparagus to a large salad bowl along with the rocket and goat's cheese.
5. Mix dressing ingredients together. Add dressing to salad, toss until salad coated.
6. Sprinkle salad with pomegranate seeds and crunchy almonds.
7. Season with sea salt and pepper and sprinkle over watercress sprigs.