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 of these colourful plants in my herb garden. Asparagus is in season, and I love to eat it grilled.

This is served up with a sauce of mint and nasturtium leaves. It has some of the ingredients of a traditional French ‘sauce verte’, with anchovies and capers for salt and acidity, but I’ve substituted the parsley, mint and tarragon with mint and nasturtium.

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.

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.

Here’s another delicious grilled asparagus recipe: Grilled asparagus with almond pangrattato

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.

Print Recipe

Grilled Asparagus with Nasturtium and Mint Sauce

a simple side dish with a peppery mint and nasturtium sauce

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 2 bunches asparagus, washed, woody ends snapped off slice in half lengthwise if the spears are thick
• 1 lemon, zested, then cut into wedges
• nasturtium petals, to garnish

Nasturtium and Mint Sauce

• 1 cup nasturtium leaves, washed and removed from stalks
• 1 cup mint leaves, washed and removed from stalks
• 1 clove garlic
• 1 tsp capers
• 2 cornichons (baby gherkins)
• 2 anchovies
• 1/2 cup olive oil
• 4 tsp sherry vinegar

Instructions

• Preheat the grill to 200°C and line a tray with aluminium foil.
• Arrange the asparagus flat on the tray and grill for about 5 minutes, shaking the tray halfway through, until they just start to blacken.
• Remove from the oven, serve on a flat plate, sprinkle with lemon zest nasturtium petals. Serve the sauce and lemon wedges on the side.

Nasturtium and Mint Sauce

• Mix all the ingredients together in a blender and season to taste.

Notes

The sauce can be made up to three days in advance. Bring to room temperature before serving. 

The sauce also goes well with boiled baby potatoes, or served with fish or chicken.