Large handful of asparagus spears, trimmed (about 20 spears)
Olive oil, for cooking
1⁄2 lemon, for grilling
1⁄4 cup/60 millilitres lemon juice
3 tablespoons olive oil
1 tablespoon white vinegar
5 anchovy fillets
1 garlic clove
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.
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