Get Thomas Rode's recipe for grilled asparagus and broccolini: A perfect summer dish that can be enjoyed both as a side or a delicious starter.
This dish is made on a griddle over a fire, but you can also use the griddle on the grill or stove - and you can even serve it directly on the griddle.
Ingredients
Serves 4
8 thick green asparagus, trimmed and peeled
8 thick white asparagus, trimmed and peeled
8 beautiful broccolini
Olive oil
Rosemary
150 g unsalted butter, clarified and browned*
1 red onion, peeled and finely chopped
2 tbsp poppy seeds
2 tbsp pistachios, coarsely chopped
Zest of half an organic orange
A little orange and lemon juice to taste
Salt and freshly ground pepper
* Melt the butter over moderate heat, let it foam up and slowly brown until it releases a nutty aroma. Let it cool almost completely before straining.
Method
Vegetables
Heat your griddle to moderate heat over a fire or on the stove. Drizzle with olive oil and sprinkle with salt flakes and rosemary leaves.
Place the vegetables alternately on the griddle, letting them colour before turning, drizzling with olive oil and seasoning if necessary. Cook them until just tender.
Sauce
Heat the browned butter, then add the red onion, followed by the orange zest, and then the poppy seeds and pistachios.
Season with salt, freshly ground black pepper and adjust with orange and lemon juice.
Serving
Pour the sauce over the grilled vegetables and place the griddle directly on the table on a trivet.
