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.

About this recipe
This Grilled Asparagus with Vegetable Crumble Recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Discover more at raymondblanc.com