This is a simple dish that screams spring goodness. Grilling your veggies is a wonderful way to cook them, as it adds a delicious smokiness and gnarly char. Serve as is like ‘chips n dip’ or alongside your mains.
2 Bunch asparagus, 2 cm of base trimmed
1 Tbsp olive oil
For the 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
For the crushed butterbeans:
1 Tin butter beans, drained
1 Clove garlic
Juice 1 Lemon
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 so as 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.