Some would argue that tasty veggie sides can completely elevate a meal and I have to agree, especially when it’s made with the prettiest of purple asparagus that just so happens to be in the midst of it’s fleeting season right now! Make the most of it while you can. It’s lovely eaten raw thanks to its higher sugar content, making it sweeter and more tender than regular asparagus. It’s also great for a quick grilling before being doused in a lemony pine nut dressing.
Chargrilled Purple Asparagus with Pine nut Dressing
Purple asparagus is one of those spring treats which comes and goes in the blink of an eye, so make the most of it while you can! During the season you can find it at selected supermarkets or order online from Naked Harvest. Purple asparagus has a slightly higher sugar content than its green cousins, so it’s sweeter and more tender. This means it’s great for eating raw or very briefly cooked, like I have here, to retain its beautiful purple hue (they turn green when fully cooked). If you love halloumi, add some grilled pieces to make into a more substantial side. Green asparagus or even broccolini would make great stand-ins if you can't get your hands on purple.
Servings 4
Ingredients
- 500 g purple asparagus woody ends snapped off
- Olive oil, salt and pepper
- chopped chives to serve
Pine nut dressing
- 2 tablespoons lightly toasted pine nuts finely chopped, plus extra to serve
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey or pure maple syrup
- 1/4 cup lemon juice
- 1/3 cup extra virgin olive oil
Instructions
- Preheat a chargrill or heavy-based frying pan over high heat. Place asparagus into a large bowl, drizzle with olive oil and season with salt and pepper, mix well to coat. Chargrill asparagus in batches 2-4 minutes, turning until just tender and golden. Transfer to a serving plate.
- Combine chopped pine nuts, Dijon mustard and honey/maple in a small bowl and whisk to combine. Add lemon juice, continue whisking as you drizzle in olive oil, to form the dressing. Season with salt, to taste. Dress grilled asparagus with dressing and scatter over chopped chives and extra chopped toasted pine nuts, if using.
Notes
This recipe was first created for and featured in Nourish Magazine, NZ.
