Charred Asparagus Recipe

Combine and blend

In a small food processor or blender, add parsley, cilantro, capers, cornichons, shallot, garlic, lemon juice, lemon zest and red wine vinegar. Pulse until finely chopped but not pureed, scraping down sides as needed.

Emulsify

With the processor running, stream in 3 tablespoons extra-virgin olive oil until a loose, slightly chunky emulsion forms. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Transfer to a small bowl and set aside.

Mix yoghurt sauce

In a small bowl, whisk together the Greek yoghurt, smoked guindilla paste (or pureed smoked roasted red pepper), smoked paprika, 1/2 tsp lemon juice and 1/8 tsp kosher salt until smooth. Adjust heat/smoke by adding more paste a 1/4 tsp at a time if desired. Refrigerate until ready to serve.

Prepare asparagus

Trim the woody ends of the asparagus: hold a spear and bend near the base to find the natural breaking point, or trim about 1 inch from the bottom. Pat spears dry with a towel.

Season

Place asparagus on a rimmed baking sheet or platter and toss with 2 tablespoons extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper until evenly coated.

Char on high heat (grill method)

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). Place asparagus perpendicular to grates and cook, turning occasionally, until charred in spots and crisp-tender, 6–8 minutes depending on thickness. Remove from heat.

Or char under broiler (oven method)

Position an oven rack 4–6 inches from the broiler. Place the seasoned asparagus on a foil-lined baking sheet and broil on high, turning once, until charred and tender, about 6–10 minutes depending on thickness. Watch closely to avoid burning. Remove from oven.

Rest

Let asparagus rest 1–2 minutes on the sheet to finish cooking and to cool slightly for plating.

Arrange and dress

Transfer the charred asparagus to a serving platter. Spoon the salsa verde in a thin ribbon down one side of the spears and dot or smear the smoked guindilla yoghurt alongside or over the tips as you prefer. Drizzle 1 tsp extra-virgin olive oil over the asparagus and sauces.

Garnish

Sprinkle the freshly grated Parmesan evenly over the asparagus and sauces. Finish with a light pinch of flaky sea salt and an extra grind of black pepper. Serve with lemon wedges for squeezing.

Serving suggestion

Serve warm or at room temperature as a starter or side. Leftover salsa verde and yoghurt keep refrigerated in airtight containers for up to 3 days.