Grilled asparagus makes for an easy, delicious and healthy side dish that’s ready to serve in 15-minutes. In this recipe, it’s topped with Italian salsa verde — a simple fresh tasting sauce that elevates seasonal produce to a whole new level.
For the grill:
600 g green asparagus, trimmed
6 tiger prawns, peeled and deveined
A drizzle of extra-virgin olive oil
Heat-resistant oil, for the grill
For the Italian salsa verde:
30 g walnuts, lightly toasted and finely chopped
1 large garlic clove, minced
1 small bunch flat-leaf parsley, very finely chopped
2 tablespoons tarragon, finely chopped
2 tablespoons mint leaves, finely chopped
2 tablespoons capers (in brine), drained
90 ml extra-virgin olive oil (6 tablespoons)
Finely grated zest from 1 organic lemon
Freshly squeezed juice from 1/2 a lemon
Sea salt and freshly ground pepper, to taste
To garnish:
Handful cherry tomatoes, chopped
Full recipe:
ELAG LeMax Tischgrill: *
For more simple and easy recipes:
Social Media:
Facebook:
Instagram:
Pinterest:
* Amazon Affiliate Partnerlink