Smoky spring onions and asparagus with lime

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

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

One thought on “Smoky spring onions and asparagus with lime

  1. Pingback: Spicy butternut salad | Notes on a Spanish Valley

Leave a comment here

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s