Grilled Asparagus and Courgette

Grilled asparagus & courgette | the food collective

Spring is here! To me there is no other sure sign that spring has arrived than asparagus arriving onto store shelves. The British season is short lived so I like to make use of the delicious fresh asparagus while it is here. Grilling asparagus really brings out their incredible rich flavour. This salad is only a few simple ingredients, but the roasted hazelnuts and fresh basil go so perfectly with the smoky asparagus and courgette. A little warning, the grilling can cause a bit of smoke in the kitchen so it’s a good idea to keep a window open!

Grilled asparagus & courgette | the food collective

Grilled asparagus & courgette | the food collective

Asparagus & Courgette Salad

Serves: 2
dairy free, gluten free, vegan
Ingredients

200g asparagus
1 courgette
4 tbsp olive oil
1 tbsp lemon juice
30g hazelnuts
handful of basil leaves
salt and pepper

Instructions

Preheat the oven to 140C.

Scatter the hazelnuts on a tray and roast for 15mins. Keep a close eye on them as they can quickly burn. Roughly chop.

Trim the woody ends off the asparagus. Slice the courgette into roughly 1/2 cm slices. Mix with half the olive oil.

Place a ridged griddle pan on a high heat and leave to heat up for a few minutes until it is very hot. Grill the courgettes on each side for a couple of minutes until you get nice char marks.

Grill the asparagus for about 3-4mins on each side. Add to the courgettes and leave to cool slightly.

Pour over olive oil and lemon and toss. Add a pinch of salt and pepper. Scatter the hazelnuts and basil leaves on top.

Optional topping
Add shavings of parmesan or pecorino cheese.

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