Serves 4
Preparation 5 minutes, plus pre-heating griddle pan
Cook 5-7 minutes
Ingredients
1 bundle British asparagus spears (300g)
1 bunch spring onions
1tbs sunflower or groundnut oil
1 lime
Flaked sea salt (such as Maldon)
Method
1
Heat a griddle pan to hot, about 10 minutes or light the barbeque.
2
Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
3
Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy – this is fine, they will taste great.
4
Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt. Eat immediately.
