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Grilled Asparagus with Walnut Sauce


Serves 4-6


INGREDIENTS


1 kg asparagus spears, trimmed

50 g walnuts, toasted

2 large spring onions, chopped very finely

1 garlic clove, crushed

1 teaspoon grated lemon rind

1 tablespoon chopped fresh basil

1 tablespoon chopped parsley

4 tablespoons walnut oil, plus extra for brushing

50 ml milk

25 g vegetarian Parmesan cheese grated (optional)


DIRECTIONS


  1. First make the sauce. Grind the walnuts with the spring onions, garlic, lemon rind and herbs. Whisk in the oil and then the milk to form a smooth sauce of a fairly thick pouring consistency.
  2. Brush the asparagus spears with oil and place under a preheated hot grill for 5-6 minutes, turning frequently until golden and tender.
  3. Transfer the grilled asparagus to a warmed gratin dish, pour over the sauce and then sprinkle over the cheese, if using.
  4.  Return to the grill for 1-2 minutes until bubbling.
  5. Serve at once.