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.


Serves 4

  • 2 bunches asparagus

  • olive oil

  • salt

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.


Alexandra Dudley