This was a delightful (and light) dinner for one, me! Got some lovely asparagus in the morning when shopping. But instead of using Hugh's lemon dressing, I made a fresh batch of yoghurt with fresh herbs (ie spring onions and coriander) ~ into a large jam jar goes the chopped spring onions and the chopped coriander, three heaped tablespoons of the greek yoghurt, seasoned with salt and freshly ground black pepper. Done and little washing up!
Pre-soaked the bamboo skewers for ten minutes, trim the rinsed asparagus spears and thread them onto the skewers. Brush with some olive oil and season with salt and black pepper. Place them on griddle pan over medium-high heat, cook a couple of minutes on both sides.
Threaded on skewers makes it easier to turn them over, a super idea!
Recipe from pages 338-339 of
River Cottage Veg Every Day
Get to Grilling!
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