What’s not to love about this Grilled Asparagus with Vegetable Crumble Recipe. It’s hard to improve on asparagus served in the classic way, with a hollandaise sauce or a little mayonnaise on the side.
IngredientsFor the grilled asparagus:
- 20 green asparagus spears, woody ends removed
- 150ml refined olive oil
- 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
- 2 tbsp lemon juice
- 10g parsley, chopped
- 5g chives, chopped
- Lay five spears side by side and secure them together with two wooden skewers (thread these through one at each end, avoiding the tips so that the spears are kept straight).
- Repeat with the remaining three batches of five.
- Blanch in plenty of boiling water for 3 minutes, then immediately plunge them into cold water to stop the cooking and dry thoroughly (leave them on the skewers).
- Heat a griddle pan on a high heat.
- Brush the skewered spears lightly with the olive oil.
- When the pan is hot, lay the asparagus flat and leave for 3 minutes to gain deep griddle marks.
- Turn over using tongs and griddle for another 3 minutes. If necessary, do the griddling in batches; simply keep the asparagus warm in an oven set at 80ºC/Gas ¼ while you grill the remaining asparagus.
- In a large sauté pan on a high heat, add the olive oil and fry the courgette for 30 seconds.
- Add the cauliflower, shallot, chilli, paprika and salt, water, lemon juice, parsley and chives, then remove from the heat.
- Check the seasoning.
- Place a spoonful of the vegetable crumble in the centre of each plate and arrange a stack of the grilled asparagus on top.
- Finish with a drizzle of the paprika dressing.
Recipe notes by Raymond Blanc
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.
As an alternative, you could make the paprika dressing separately and pour it over the couscous to serve.