Buttery Grilled Asparagus with Lemon & Walnut Relish
Serves:
4
Time:
35
Ingredients:
Serves:
4
For the Relish
100ml extra virgin olive oil
100g walnuts, roasted and finely chopped
1 round shallot, finely chopped
1 garlic clove, finely chopped
Small bunch flatleaf parsley, finely chopped
Juice and zest of an unwaxed lemon
Salt and pepper
For the Buttery Asparagus
2x bunches asparagus, tough ends trimmed
Light olive oil, for brushing
50g Wyke salted butter
Method:
Combine all of the ingredients for the relish together in a small bowl. Taste and adjust the seasoning.
Heat a griddle pan over a high heat and leave to warm up for a few minutes while you brush the asparagus all over with oil. Season well with salt and pepper. When the griddle pan is almost at smoking point, lower the asparagus onto the pan with tongs. Leave to cook for a few minutes before turning. When the asparagus is bright green and charred in places, remove to a warm plate to serve.
Keep the asparagus warm while you brown the butter. Melt the butter in a small saucepan until it begins to foam. Continue to cook over a low heat until the butter smells nutty. When it’s brown and your kitchen smells like a bakery, remove from the heat.
Brush or lightly drizzle the brown butter over the asparagus before spooning over the relish. Serve alongside toasted bread for a more substantial starter.
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