Serves 4
INGREDIENTS
Large handful of asparagus spears, trimmed (about 20 spears)
Olive oil, for cooking
1⁄2 lemon, for grilling
Anchovy dressing
1⁄4 cup/60 millilitres lemon juice
3 tablespoons olive oil
1 tablespoon white vinegar
5 anchovy fillets
1 garlic clove
METHOD
To make the dressing, blend the ingredients to a paste. Adjust the thickness with extra olive oil if you like. Season with salt and pepper to taste.
For the asparagus, lightly brush the spears with oil and cook on a hot BBQ grill until lightly charred. While grilling, add halved lemon to the grill pan.
Served slightly warm with the dressing drizzled over and halved lemon on the side.
Note: This dish is made more vibrant with the addition of garnishes such as soft-boiled eggs, olives, lemon rind and a crumble of ricotta.
Recipe from Nostrana: Flavours from my Italian Kitchen Garden by Bri DiMattina.
Published by Harper Collins New Zealand, 2023. Hardcover, $55.
This recipe features in our Kōanga Spring 2023 Edition.
Related Stories
Cheese Rolls
It seems every family has their own version of the classic South Island cheese roll.
Strawberry French Toast
Alexandra Tylee is a restaurant owner and baker who doesn’t care about rules when it comes to whipping up a recipe.
The Old Way Sweet Scrolls Recipe
Super easy, soft and delicious, these sweet scrolls can be rolled up with whatever flavour combinations you fancy!
All the Greens Ricotta Tart
Sometimes the garden gives a little bit of many things – this is a good way to turn it all into a delicious dish.
Out Now
Twenty-first Edition
Our beautiful Ngahuru Autumn 2025 Edition is out now.