This is a simple dish that screams spring goodness. Grilling your veggies is a wonderful way to cook them, as it adds a delicious smokiness and gnarly char. Serve as is like ‘chips n dip’ or alongside your mains.

INGREDIENTS:

2 Bunch asparagus, 2 cm of base trimmed

1 Tbsp olive oil

Salt

Black pepper

For the pistachio & caper salsa:

½ Bunch flat leaf parsley, roughly chopped

¼ Cup pistachio, toasted & chopped

2 Tbsp tiny brined capers, drained

3 Tbsp olive oil

1 Tbsp red wine vinegar

Zest 1 Lemon

For the crushed butterbeans: 

1 Tin butter beans, drained

1 Clove garlic

Juice 1 Lemon

4 Tbsp olive oil

2 Tbsp water

Salt

METHOD: 

• 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.

• Cook the asparagus for about 2 minutes, turning throughout so as to allow even cooking. Transfer to a plate and allow to cool a little.

• For the salsa, combine all the ingredients and set aside.

• For the crushed butterbeans, place all the ingredients into a blender or small food processor and blend to a rough puree. Season with a little salt.

• To serve, spoon the butterbeans onto a platter, top with the grilled asparagus and finish by spooning the pistachio salsa over everything.

Serves 4

Recipe by Tom Walton. Check out his website here & Instagram here.