Grilled Asparagus with Nasturtium and Mint Sauce
a simple side dish with a peppery mint and nasturtium sauce
Servings: 4 people
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.