If you’re after a summery, light and refreshing side dish to accompany your meals, then look no further than this lovely little recipe. There are some beautiful textures and flavours here, and is very simple to prepare and cook. I had this alongside a BBQ whole chicken and new potato salad. It would also pair up alongside any BBQ meats, or served up with some fish!
Ingredients:
1 bunch asparagus
½ red onion diced
4 stalks of spring onion
Wedge of lemon
8 wedges of artichoke (already grilled in oil)
¼ bunch fresh dill
¼ bunch fresh chives
20ml of cider vinegar
Good quality olive oil
Maldon sea salt
Cracked pepper
Method:
Bring a pot of water to the boil and add a pinch of salt. Slice off the woody ends off the asparagus, then slice on the angle, you will get approximately five pieces from one stalk. Blanch for 1 minute and chill under cold water immediately. Prepare the artichokes by cutting them in half and finely chop the dill and chives. Next add round two tspns of olive oil to a pan and warm up, add the diced red onion and saute for around five minutes; now add the spring onion, chilled asparagus and artichokes. Season at this point with salt and pepper, turn the heat up so your ingredients start to sizzle, now add the cider vinegar and lemon juice and allow to burn off; also we want a little caramelisation on the asparagus here. To finish add the fresh herbs in and mix well, add a touch more olive oil and check the seasoning before serving. Delicious!
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