Charred asparagus with a broad bean and radish salsa
Asparagus is one of my favourite things about June and whilst it is in season I try to eat as much of it as I can. This is a great one for when you have the barbecue going but it is equally delicious if you just roast the asparagus in the oven. I like to pod the broad beans for that really bright bean colour and munch of their skins as I work my way through but if you are short for time do not worry about this.
2 bunches asparagus
for the salsa
Handful of broad beans, blanched (podded from skins if you wish)
Handful of radishes, finely chopped or sliced
One red chilli, de-seeded and finely chopped
zest of a lemon
juice of half a lemon
zest of lime
tbsp. of finely chopped mint.
2 tbsp of olive oil
Combine all your salsa ingredients in a bowl and mix well.
Rub the asparagus in olive oil and season with salt.
Heat your barbecue/griddle pan to a high heat. If using the oven set it to 250 degrees fan setting.
Grill asparagus for 5 mins either side (or leave them for 10 mins in the oven shaking half way through).
Arrange asparagus onto a serving plate. Spoon over salsa and serve.