I love the smoky flavour you get when grilling or griddling vegetables. It works best with slim English-style spring onions but if you are in Spain and can only get the fat continental style ones, simply slice them lengthways; not so pretty but just as tasty.
Quantities are per person with an ordinary appetite, so if you are starving double-up the quantities. If you make too much, use later in a salad. This is nice for breakfast, or lunch with crusty bread and butter.
4 fat spring onions or very thin baby leeks
4 asparagus spears, trimmed
olive or sunflower oil
wedges of lime
coarse sea salt
Turn the grill on high. Brush the spring onions and asparagus with oil, and grill.
Do not leave, keep turning until evenly browned. Serve drizzled with lime juice and sea salt. That’s it. Simples. If you like this, try:-
Mustardy Salmon Salad
Punchy Leeks on Toast
Roasted Cauliflower Salad
5 to remember
una lima – a lime
ahumado/a – smoky
delgado/a – slim
gordo/a – fat
longitudinalmente – lengthways
Recipe from ‘Eat Your Greens’ by Sophie Grigson [UK: BBC Books]
And if you’d like to tweet a link to THIS post, here’s my suggested tweet:
Lime + asparagus + spring onions #Spain #recipe by #SophieGrigson via @Spanish_Valley http://wp.me/p3dYp6-22Q