Griddled British asparagus and shallots with salsa verde

A recipe from British Asparagus
Serves 4 (plus 1 jar of dressing) ● Prep time: 5 muntes ● Cooking time: 15 - 20 minutes

This full-flavoured salsa verde dressing, shared with us by our friends British Asparagus, is sublime with fresh griddled asparagus – as well as leafy salads, fish or omelettes. 

method
  • ½ garlic clove
  • 2bsp red wine vinegar
  • 30g flat leaf parsley, just the leaves
  • 30g basil, just the leaves
  • Zest of 1 lemon
  • 2tbsp capers
  • 150ml olive oil
  • Salt and freshly ground black pepper
  • 2 echalions
  • 500g British asparagus


  1. Place the garlic, red wine vinegar, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse. Check the seasoning and add salt and pepper if needed.
  2. Chop the echalions lengthways into four quarters and drizzle with a little olive oil. Place in a smoking hot griddle pan to cook until they are soft and slightly charred but still hold their shape. Set aside.
  3. Cut the woody ends off the asparagus and lightly oil them, then place in the griddle pan for 2-3 minutes until charred but still tender.
  4. Arrange the asparagus and echalions on a plate, then spoon over the salsa verde.
ingredients
  • ½ garlic clove
  • 2bsp red wine vinegar
  • 30g flat leaf parsley, just the leaves
  • 30g basil, just the leaves
  • Zest of 1 lemon
  • 2tbsp capers
  • 150ml olive oil
  • Salt and freshly ground black pepper
  • 2 echalions
  • 500g British asparagus


method
  1. Place the garlic, red wine vinegar, parsley, basil, lemon zest, capers and olive oil into a hand-held blender and blitz until combined but still coarse. Check the seasoning and add salt and pepper if needed.
  2. Chop the echalions lengthways into four quarters and drizzle with a little olive oil. Place in a smoking hot griddle pan to cook until they are soft and slightly charred but still hold their shape. Set aside.
  3. Cut the woody ends off the asparagus and lightly oil them, then place in the griddle pan for 2-3 minutes until charred but still tender.
  4. Arrange the asparagus and echalions on a plate, then spoon over the salsa verde.