Grilled asparagus and spring onions with spiced yoghurt prepared by Tim Maddams of Green Sauce
Last Thursday, Tim Maddams joined the ESSE sales team at the Hearth & Cook showroom near Exeter, UK. Tim highlighted the benefits of the ESSE Ranges by demonstrating May’s recipes
May is all about the emergence of the new season, spring has sprung and the farms and gardens of this island are beginning to bring fourth their bounty, time to get stuck in!
Ingredients
- 1 bunch English asparagus and 1 bunch organic spring onions
- A little rape seed oil
- Salt and chilli flakes
- 1/2 a lemon
For the yoghurt
Ingredients
- 1 small pot of organic natural yoghurt
- 1 teaspoon smoked paprika
- 1 teaspoon each cumin and coriander seeds
- 1 clove of garlic, finely grated
Method
Wash trim and slice the asparagus and onions in half lengthways. Dry on a little kitchen roll then dress with a little oil and salt. These can then be grilled till just tender wether on a griddle, on the stove top, directly on the stove top or even better roasted in the Fire Stone. What we are looking for here is tender but crisp veg, with a fair amount of charring to lift the whole thing up and make it feel nicely spring like.
Toast the spice seeds, crush them and add them to the yoghurt along with the paprika and grated garlic.
Once cooked, arrange on a platter and squeeze over the lemon and dress with the spiced yoghurt. Additional items such as lentils or crunchy croutons and fresh herbs can be added to beef things up a bit if you like. Chilli flakes are an option too, which I highly recommend.
