Yorkshire's Independent Restaurant Guide

Griddled asparagus and tomatoes

English asparagus is cheap as chips in the shops right now (I know, I know, the season’s officially over, but grab ’em in Lidl for a quid a bunch) and this simple, delicious recipe makes the most of them. You really can throw it together in a trice and check out the glorious colours – I felt healthier just looking at it.


350g cherry toms, halved

6 tbsp olive oil

sea salt & black pepper

24 asparagus spears

2 courgettes

25g rocket

A good handful of mild cheese – as you know I favour the fabulous Pextenement made on the farm just down the lane from me.

For the basil oil:

150ml good olive oil

2 garlic cloves

45g basil leaves

sea salt & black pepper


Preheat the oven to 200C/400F/gas 6. Mix the toms with a slug of olive oil and season. Spread on a baking tray and roast for 35 mins – don’t let them brown. Trim the bases of the asparagus and blanch for 4 mins in boiling water. Plunge them into cold water and drain. Transfer to a bowl and toss with another slug of oil, plus salt & pepper. Slice the courgettes thinly (I use a potato peeler). Mix with the last tbsp of oil and a season. Put a griddle pan on a high flame and grill the asparagus and courgette, turning them a couple of times. Remove and allow to cool.

To make the basil oil, blitz the ingredients in a blender until smooth. Arrange the rocket, asparagus and courgette & tomato in layers on a flat serving dish and drizzle the basil oil over the lot. Crumble the cheese of your choice over the top – something not too strong.

Posted on 30 Jun 2013 by Mandy

Categories: Recipes