1 bundle British asparagus spears (300g)
1 bunch spring onions
1 tablespoon sunflower or groundnut oil
Flaked sea salt (such as Maldon)
1. Heat a griddle pan to hot, about 10 minutes,
or light the barbeque. Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
2. Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy - this is fine, they will taste great.
3. Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt. Eat immediately.
Recipe courtesy of www.british-asparagus.co.uk