Charred Asparagus and Tenderstem

Charred Asparagus and Tenderstem

Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt 

 

This has to be the ultimate treat of a side dish… sensational with a steak… fab with fish or our personal favourite… featured on an abundant picky board with garlic prawns and polenta coated sweet potato fries.

 

To Serve 4:

1 bag or a big handful of Tenderstem broccoli

1 bunch of asparagus

4 tbsp plant based yogurt of your choice - we use a coconut or almond yogurt

1 chilli, finely chopped, deseeded if you prefer less heat

The zest and juice of 1 lime

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

1. In a bowl, mix together the yogurt, chilli, lime zest, lime juice and a pinch of sea salt. Cover it and place in the fridge until you are ready to serve.

2. Place a griddle pan over a medium to high heat and allow it to get very hot.

3. Trim or snap off the woody ends of the asparagus then brush the asparagus and the tenderstem broccoli with olive oil.

4. Placing the veggies carefully into the griddle pan in an even layer, ensuring that nothing overlaps. Allow them to char and cook for 3-4 minutes on each side. Depending on the size of your griddle pan, you may need to cook the veggies in batches, keeping the cooked batches warm in a low oven.

5. When all the asparagus and tenderstem are cooked, season to taste and serve with the chilli lime yogurt drizzled over the top.

 

Enjoy!

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