Chargrilled Asparagus with Crushed Butterbeans, Pistachio & Caper Salsa
Ingredients
- 2 bunch asparagus, 2cm of base trimmed
- 1 tbsp olive oil
- Salt and black pepper
Pistachio & Caper Salsa
- ½ bunch flat leaf parsley, roughly chopped
- ¼ cup pistachios, toasted & chopped
- 2 tbsp tiny brined capers, drained - 3 tbsp olive oil
- 1 tbsp red wine vinegar - Zest of 1 lemon
Crushed Butterbeans -400g can butter beans, drained and rinsed - 1 clove garlic, crushed - Juice 1 lemon -4 tbsp olive oil - 2 tbsp water - Salt
Method
1. Preheat a BBQ or large frying pan that will fit the asparagus. Toss the asparagus in the olive oil and season with salt and pepper.
2. Cook the asparagus for about 2 minutes, turning throughout to allow for even cooking. Transfer to a plate and allow to cool a little.
3. For the salsa, combine all the ingredients and set aside.
4. For the crushed butterbeans, place all the ingredients into a blender or small food processor and pulse to a rough puree. Season with a little salt.
5. To serve, spoon the butterbeans onto a platter, top with the grilled asparagus and finish by spooning the pistachio salsa over everything.