GRIDDLED ASPARAGUS RECIPE: SPRING VEGAN RECIPE SERIES 2

 
Image of a ceramic dish with a base of hummus, topped with boiled baby potatoes, cherry tomatoes, griddled asparagus and herbs.
 

Asparagus is in season right now here in the UK, so I felt it was the perfect opportunity to share this super quick, easy and delicious griddled asparagus lunch bowl idea! It’s vegan, packed full of plant-based protein and flavour and super quick to throw together with some key pantry and simple fridge staples like olive oil, garlic, store bought hummus, those herbs at the bottom of the fridge that are about to turn and so on, meaning you can enjoy the gorgeous weather, without losing time in the kitchen or fretting over what to cook.

Got a question about asparagus? I’m digging into some FAQs before the recipe below...

Can you griddle asparagus without blanching it first?

Yes! Blanching is great if you plan to grill the asparagus and want to ensure it cooks through without burning OR if you want the griddled asparagus to stay firm, whilst still ensuring it’s cooked all the way through. However, I never blanch my griddled asparagus and can attest that it is still super delicious and cooked through! Plus skipping over this extra step means less time in the kitchen and that works for my busy lifestyle!

What I would say is that using asparagus that is in season is key if you’re not going to blanch it. It also helps to have a weight pressing the asparagus spears down as they griddle; this ensures they cook through quickly without overcooking. If you don’t have a weight, you can simply press them down with a fork!


WHEN IS ASPARAGUS IN SEASON?

Here in the UK, asparagus is in season April until June, so be sure to make the most of its short season!

WHAT IS THE BEST WAY TO COOK ASPARAGUS?

My favourite way for sure is to griddle it, like I did in the recipe below. It is also great on the grill, which ties in perfectly with the time it’s in season! You can also sauté or stir fry the spears over a high heat. All these cooking methods really allow the sweet flavour of the asparagus to shine through.

GRIDDLED ASPARAGUS WITH CHEAT’S CHIMICHURRI SAUCE LUNCH BOWL RECIPE

This recipe combines British produce, with Middle Eastern, Mediterranean and Mexican flavours. It shouldn’t work, but it does!

Preparation time: 30min

Serves: 2

INGREDIENTS FOR THE GRIDDLED ASPARAGUS BOWL RECIPE

400g baby new potatoes (we used Maris Peer), washed and large ones halved

1 tbs dried thyme

1 tsp salt + more to taste

6 asparagus spears, washed, stalky ends trimmed

1 1/2 tbs olive oil

200g hummus

200g cherry or baby plum tomatoes, washed and halved

1/4 tsp za’atar spice (optional)

FOR THE CHEAT’S CHIMICHURRI SAUCE

1 cup fresh herbs (I used flat-leaf parsley, but flat-leaf parsley combined with fresh coriander is ideal)

1/3 cup fresh chives

1 large garlic clove, peeled and minced

1/4 tsp red chilli flakes

1/2 cup olive oil

1 tsp salt or more to taste

INSTRUCTIONS:

Prep the sauce by finely chopping the herbs and combining with the other sauce ingredients in a small bowl. Salt to taste and set aside.

Fill a medium sized pot with enough water to cover the potatoes, add one teaspoon of salt and boil the potatoes for 20-25 minutes. Drain the water when done, add one tablespoon of olive oil and the dried thyme to the pot of potatoes and stir with a wooden spoon until the potatoes are fully coated.

While the potatoes are cooking, heat a griddle pan and combine the asparagus with 1/2 tablespoon of oil until they are fully coated. Place the asparagus in the pan and griddle on each side for around 3-4 minutes or until char marks appear. I use a metal weight to press the asparagus down to ensure they cook through. Once done, remove from the heat and assemble your griddled asparagus lunch bowls by distributing the hummus evenly in two bowls, adding the potatoes, tomatoes, griddled asparagus and topping everything with the sauce.

NOTE! There will be more sauce here than you need, but keep any leftovers in an air tight container in the fridge to add to salads, sandwiches etc. for a quick and tasty lunch! Will keep in the fridge for 3-5 days.

BTW I recorded a short video showing how I cooked this asparagus dish. You can find it the recipe video here!

ALTERNATIVE SERVING SUGGESTIONS:

  • In full transparency - this recipe calls for a herby garlicky delicious sauce, which is inspired by a classic Mexican chimichurri sauce. I really stripped the original recipe down to its basics to make the most of what I had in the fridge, to keep the recipe simple and to balance out the flavours from the acidic tones of the hummus and tomatoes. Hence, you’ll have noticed I didn’t add any lemon or vinegar to the sauce as there’s plenty of acidic flavours in this bowl already, but, if you don’t have tomatoes to hand to complete the recipe, or love everything covered in extra lemon juice, do add a squeeze if you wish :)

  • I used store bought hummus for ease and speed in this recipe, but there’s nothing stopping you making your own. I’ve got a delicious hummus recipe here you might want to check out!

  • If you don’t have tomatoes to hand, consider adding some capers or caper berries instead.

  • For added protein and if you’re vegetarian rather than vegan, a medium boiled or poached egg would work well here too!

  • I love the crunch the za’atar spice brings to this dish. Even though it’s available at most supermarkets now, should you not have this to hand, consider replacing it with coarse black pepper, sesame seeds and some cumin.

Looking for more Spring recipes? Try THIS roasted rhubarb crumble recipe and THIS easy vegan pancakes with rhubarb recipe.

vegan recipe, food bloggingK J Espinel