Classic French
Grilled asparagus with vegetable crumble
A spicy twist
Ingredients
For the grilled asparagus
- 20green asparagus spears, woody ends removed
- 150mlrefined olive oil
For the vegetable crumble
- 3 tbspolive oil
- 80gbaby courgettes (about 2½), pulsed in a food processor for 30 seconds
- 80gcauliflower, pulsed in a food processor for 30 seconds
- 30gbanana shallot, finely diced
- 1/2red chilli, finely chopped
- 3 large pinchessmoked paprika
- 1 pinchsea salt
- 80mlwater
- 2tbsplemon juice
- 10gparsley, chopped
- 5gchives, chopped
Method
- 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).
- 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.
- 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.
- 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's Tips
“"For an alternative, you could make the paprika dressing separately and pour it over the couscous to serve."
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!