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grilled asparagus with vegetable crumble

Grilled asparagus with vegetable crumble

A spicy twist

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

green asparagus spears, woody ends removed
refined olive oil

For the vegetable crumble

3 tbsp
olive oil
baby courgettes (about 2½), pulsed in a food processor for 30 seconds
cauliflower, pulsed in a food processor for 30 seconds
banana shallot, finely diced
red chilli, finely chopped
3 large pinches
smoked paprika
1 pinch
sea salt
lemon juice
parsley, chopped
chives, chopped

Cooking Method

Chef tips

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


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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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