30 October 2023

Grilled Asparagus with Anchovy Dressing

RECIPE: Bri DiMattina

PHOTOGRAPHER: Lottie Hedley

Kāuta Taiwhenua. Provincial Kitchen.

This is the perfect BBQ dish. The dressing on this dish has more impact on homegrown asparagus, which is profoundly sweeter than anything bought. The taste is more like a sugar snap pea, so this sweet and savoury combination is more pronounced. The dressing needs a light hand and is really just like using a squeeze of lemon juice to highlight the other flavours.

Oval plate of grilled asparagus with soft boiled egg segments

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.