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| Grilled Asparagus with Kalamata Olive Butter |
Cooking is easy when you follow the seasonality of your produce. Asparagus is not only cheap, but fully flavoured and grilling intensifies its natural sweetness. Try this as a side to your Sunday roast - it will steal the show
Serves 4-6 as a side
Grilled Asparagus with Kalamata Olive Butter ingredients: 4 bunches asparagus, tough ends snapped off. 3 tablespoons olive oil. sea salt and freshly ground pepper. 1 small bunch chives, finely sliced. juice and zest of 2 lemons. Kalamata Olive Butter: 100 grams unsalted butter, at room temperature. 40 grams kalamata olives, pitted. juice and zest of 1/2 lemon. sea salt
Grilled Asparagus with Kalamata Olive Butter recipe: Butter: Blend the butter, pitted olives and lemon juice and zest in a food processor until smooth. Season with salt and leave at room temperature
To serve: Toss the asparagus in a bowl with olive oil and a liberal amount of sea salt and freshly ground pepper Heat a barbecue chargrill, or if the weather has restricted you to the comfort of your kitchen, use a chargrill skillet or heavy based pan. Grill the asparagus for 1-2 minutes each side, giving lots of colour. Ensure the asparagus retains some crunch. When it is cooked to your liking, transfer to a bowl and add the chives, lemon zest and juice. Add more seasoning to taste. Put into your serving dish and top with spoonfuls of the kalamata olive butter. By then, the grilled asparagus is ready
