Heat a griddle pan over a high heat. Cut the baby gems down the centre and bruch the cut side with olive oil. Place on the griddle pan and cook for 2 minutes to char.
Heat the sunflower oil over a medium heat. Add the bacon and cook until crispy and drain on absorbent paper.
Cut the asparagus in half down the lengths and blanch in boiling water.
To make the dressing: Add the blue cheese, mayonnaise and white wine vinegar to a blender and blend until smooth.
To serve, place the baby gems, bacon, asparagus in a serving dish and drizzle the dressing over. Serve with a cold bottle of Grolsch.
Recipe courtesy of Grolsch. For more pairing ideas with beer, visit our Grolsch page.