Ingredients:
1 bundle British asparagus spears (300g)
1 bunch spring onions
1 tbsp sunflower or groundnut oil
1 lime
flaked sea salt (such as Maldon salt)
method:
- Heat a griddle pan to hot (takes about 10 minutes) or light the barbeque.
- 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.
- 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.
- Remove to a serving plate, squeeze over the juice of the lime and season with flakes of sea salt.
