Recipe provided by Tom Walton
A simple dish that screams spring goodness. Grilling your veggies is a great way to cook them to add a delicious smokiness and gnarly char. Serve as is like ‘chips n dip’ or alongside anything this spring.
2 bunch asparagus, 2 cm of base trimmed
1 tbsp olive oil
Salt Black pepper
+Pistachio, Caper Salsa
½ bunch flat leaf parsley, roughly chopped
¼ cup pistachio, toasted, chopped
2 tbsp tiny brined capers, drained
3 tbsp olive oil
1 tbsp red wine vinegar
Zest 1 lemon
+ Crushed Butterbeans
1 tin butter beans, drained
1 clove garlic Juice
4 tbsp olive oil
2 tbsp water
Preheat a BBQ or large frying pan that will fit the asparagus. Toss the asparagus in the olive oil and season with salt and pepper. Cook the asparagus for about 2 minutes, turning throughout cooking to allow even cooking.
Transfer to a plate and allow to cool a little. For the salsa, combine all the ingredients and set aside.
For the crushed butterbeans, place all the ingredients into a blender or small food processor and blend to a rough puree. Season with a little salt.
To serve, spoon the butterbeans onto a platter, top with the grilled asparagus and finish by spooning the pistachio salsa over everything.
This recipe and more delicious recipes from Tom Walton can be found here.