Grilled Asparagus with Nasturtium and Mint Sauce

 

Nasturtium and mint leaves

I’ve been looking for ways to use nasturtium leaves in my cooking as I have an abundance in my herb garden.

With asparagus in season, I thought I’d make a sauce with the mint and nasturtium leaves.

The sauce has some of the ingredients of a traditional French ‘sauce verte’, with anchovies and capers for salt and acidity, but I’ve swapped out the parsley and tarragon for nasturtium.

 

Grilled asparagus

If you have thick asparagus spears, I’d recommend slicing them in half lengthwise so they cook well all the way through. Remember to snap off the woody ends.

I like this dish served straight from the grill, but you can also serve it room temperature.

If you want to make this a more substantial dish, it’s delicious with chopped hard-boiled eggs, and toasted sunflower and pumpkin seeds on top.

Growing nasturtiums at home

Did you know that all parts of the plant are edible?

Nasturtium leaves and stems have a strong mustardy taste.

I love the peppery bite of the nasturtium leaves, and the orange petals make a very pretty edible  garnish.

Try adding the leaves to salads and sandwiches. You can also use them in pesto, soups, juices and stir fries.

The crinkly green nasturtium seeds can also be pickled to make  a ‘poor man’s caper.’

They make a delicious addition to pasta sauces and pizzas.

More asparagus recipes

You might like to try these asparagus recipes:

Grilled asparagus with almond pangrattato

Simple asparagus, mint and pistachio salad

 

Best wishes,

Amanda

PS: If you’ve tried this grilled asparagus with nasturtium and mint sauce, let me know how it turned out in the comments below. And if you’d  like to read more, please subscribe to my newsletter for stories, recipes and tips for simple, nutritious meals.