Grilled Asparagus & Scallions

Switch up your side dishes this grilling season! Next time you fire up your grill, whip up a wonderfully fresh (and easy-to-make) plate of grilled asparagus and scallions.

The following excerpt is from The Permaculture Kitchen by Carl Legge. It has been adapted for the web.

RECIPE: Grilled Asparagus and Scallions

This dish is wonderfully fresh, takes the absolute minimum preparation and produces a stunning result. You’ll get the best taste when you use top quality fresh vegetables, olive oil and cheeses.

The shape of the vegetables means that spaghetti is an ideal accompaniment. If you want to use a shorter pasta, such as penne, you can cut the vegetables into bite sized chunks after you’ve grilled them.

Ingredients

• 6-8 fine spears of fresh asparagus, woody bottoms broken off (save them for veg stocks)
• 6-8 spring onions, washed and trimmed if necessary
• Extra virgin olive oil
• Salt and freshly ground black pepper
• A lemon Some tarragon and/or flat leaf parsley and/or dill, leaves picked and roughly chopped
• Some parmesan or pecorino romano or equivalent flavourful hard cheese

Procedure

1. Start to cook your pasta in a large pan of boiling salted water before you cook the vegetables.
2. Place your asparagus and spring onions in a bowl or on a plate.
3. Swish a glug of the extra virgin olive oil over them, a squeeze of lemon juice and salt and pepper to taste.
4. Heat a ridged griddle or heavy based frying pan to scorching.
5. Pop the vegetables on the griddle for a minute or so until they are tender and nicely charred.
6. Turn them so they cook all round.
7. Once the pasta has cooked, drain it but make sure you keep some of the cooking water to help you make a sauce.
8. Toss the vegetables in the pasta adding more olive oil, lemon zest and juice, salt and pepper and grated hard cheese to taste.
9. Garnish with the herbs.

Recommended Reads

Wild Flavors to Fire Up Your Grill: Foraging for Wood and Aromatics

Summer Vegetable Tian: Simple and Elegant