Ingredients
For the crunchy bits:
30g crustless sourdough bread, or GF bread
30g pine nuts
2 anchovy fillets, drained and finely chopped – if you’re skipping these, just give it a lil bit more salt
Flaked sea salt and black pepper
25g unsalted butter or 2tbsp olive oil
For the salad:
2 bunches of asparagus, woody ends removed
4 tbsp olive oil, divided (some for grilling, some for dressing)
2 tbsp lemon juice
Chilli flakes, we used mild Aleppo chilli
Salt and pepper
Big handful of herbs such as dill, parsley , mint or basil, finely chopped
Your choice of sharp, creamy cheese; we went with Meredith Goat Cheese but any feta or vegan cheese would work too – or omit all together
We ate our salad with some boiled waxy potatoes and then afterwards tossed them through the left overs… if you’re that way inclined add some potatoes too!
Summary
Asparagus season is upon us and we’re diving in deep with this herby grilled asparagus salad! Chop and change this recipe as you see fit; got basil not parsley? go for it. Prefer cheese free? be our guest. Want GF bread instead of sourdough? no worries! The only non-negotiable is the asparagus, and now we come to think of it… perhaps broccolini would be good?
Herby Grilled Asparagus
For the crunchy bits:
Blitz the bread in a food processor to fine crumbs, then pulse a few times with the pine nuts, anchovies, a generous pinch of flaked sea salt and plenty of pepper, until everything is finely chopped. Put a frying pan on a medium heat with the butter/oil and, once it starts to foam/is hot, fry the crumbs for 5 ish minutes, stirring constantly, until golden brown and crisp. Tip the crumbs on to a plate and leave to cool.
For the salad:
Heat bbq or griddle pan over medium high heat. Toss asparagus in 2 tbsp olive oil. Working in batches if necessary, grill asparagus for about 6 mins until tender and charred on all sides. Remove from heat and set aside. Alternatively, you can roast the asparagus at 200°C for about 15 minutes, tossing half way, until tender, but still crisp. Don’t overcook.
In a large serving bowl combine oil, lemon juice, salt, pepper and chilli if using. Add in herbs and stir to coat. Add in Asparagus and toss. Dot with cheese, if using and finish with the crunchy breadcrumb topping.
We love serving this alongside simple boiled potatoes and a poached egg or your protein of choice.
We took inspo from Yotam and Joanne for this recipe
