Skip to main content

Information about our use of cookies

Our website uses cookies to distinguish you from other users and enhance your user experience. They also help us improve our site. By continuing to browse the site, you are agreeing to our use of cookies.

Learn more OK, I agree

Recipes

Grilled asparagus with vegetable crumble

A spicy twist.

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.

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

Chef tips

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

Voila!

Share this recipe

This recipe is adapted from 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.

Buy now on Amazon