Chargrilled British Asparagus & Spring Onions with Lime and Sea Salt

By Demi

Ingredients

• 1 bundle British asparagus spears (300 g)
• 1 bunch spring onions
• 1 tbsp sunflower oil
• 1 lime
• flaked sea salt

Details

Servings 4

Preparation

Step 1

Heat griddle pan to hot 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.

Brush the vegetables with a little sunflower 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.

Remove to a serving plate, squeeze over the juice of the lime and season with flakes of the sea salt.