Grilled asparagus with vegetable crumble

Recipes

Serves4

Preparation5 Mins

Cooking Time25 Mins

It’s hard to improve on asparagus served in the classic way with a hollandaise sauce or a little mayonnaise on the side. In this recipe, I’ve tried to add a spicy twist by incorporating the smoky warmth of paprika, the heat of chilli and the chargrilled kick of the barbecue for this delicious vegan recipe.

Ingredients Required

For the grilled asparagus

20: green asparagus spears, woody ends removed

150ml: refined olive oil

For the vegetable crumble

3 tbsp: olive oil

80g: baby courgettes (about 2½), pulsed in a food processor for 30 seconds

80g: cauliflower, pulsed in a food processor for 30 seconds

30g: banana shallot, finely diced

½: red chilli, finely chopped

3 large pinches: smoked paprika

1 pinch: sea salt

80ml: water

2tbsp: lemon juice

10g: parsley, chopped

5g: chives, chopped

Cooking Method

Step 1

Lay five spears side by side and secure them together with two wooden skewers (thread these through one at each end, avoiding the tips so that the spears are kept straight).

Repeat with the remaining three batches of five.

Blanch in plenty of boiling water for 3 minutes, then immediately plunge them into cold water to stop the cooking and dry thoroughly (leave them on the skewers).

Step 2

Heat a griddle pan on a high heat.

Brush the skewered spears lightly with the olive oil.

When the pan is hot, lay the asparagus flat and leave for 3 minutes to gain deep griddle marks.

Turn over using tongs and griddle for another 3 minutes. If necessary, do the griddling in batches; simply keep the asparagus warm in an oven set at 80ºC/Gas ¼ while you grill the remaining asparagus.

Step 3

In a large sauté pan on a high heat, add the olive oil and fry the courgette for 30 seconds.

Add the cauliflower, shallot, chilli, paprika and salt, water, lemon juice, parsley, chives, then remove from the heat.

Check the seasoning.

Step 4

Place a spoonful of the vegetable crumble in the centre of each plate and arrange a stack of the grilled asparagus on top.

Finish with a drizzle of the paprika dressing.

Chef tips

"For an alternative, you could make the paprika dressing separately and pour it over the couscous to serve."

Voila!

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This recipe is adapted from the book Kew on a Plate

Accompanying a very special BBC TV series Raymond filmed with the Royal Botanic Gardens, Kew, this is the story of the nation's favourite fruit and veg. You’ll find an array of mouth-watering seasonal recipes, detailed tasting notes, and valuable tips for growing your own produce from the talented gardeners of Kew. A perfect read for the green fingered gastronome.

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