Ingredients
For the grill:
- 600 g green asparagus, trimmed
- 6 tiger prawns, peeled and deveined
- A drizzle of extra-virgin olive oil
- Heat-resistant oil, for the grill
For the Italian salsa verde:
- 30 g walnuts, lightly toasted and finely chopped
- 1 large garlic clove, minced
- 1 small bunch flat-leaf parsley, very finely chopped
- 2 tablespoons tarragon, finely chopped
- 2 tablespoons mint leaves, finely chopped
- 2 tablespoons capers (in brine), drained
- 90 ml extra-virgin olive oil
- Finely grated zest from 1 organic lemon
- Freshly squeezed juice from 1/2 a lemon
- Sea salt and freshly ground pepper, to taste
To garnish:
- Handful cherry tomatoes, chopped
Instructions
- Place the tiger prawns in a bowl with a small drizzle of olive oil and toss to coat (if desired, also add a little minced garlic and/or chili flakes). Set aside.
- In a small bowl, add the walnuts, garlic, fresh herbs, capers, olive oil, lemon zest and juice. Season with salt and pepper. Stir to combine and set aside.
- Preheat the tabletop grill (or barbecue) over medium-high heat (on the LeMax level 8 for 5 minutes).
- Brush the surface lightly with heat-resistant oil. Place the asparagus on the grill and cook for 5 minutes, until just charred. Flip the asparagus and cook for another 5 minutes, or until crisp-tender. Cooking time may need to be adjusted depending on thickness of the asparagus spears.
- After flipping the asparagus, place the prawns on the grill. Grill for two minutes, then flip and continue grilling until opaque (4-6 minutes in total).
- Transfer the asparagus and prawns to a serving plate. Drizzle with salsa verde and garnish with the chopped tomato. Serve any remaining salsa verde on the side.
- Enjoy!
Nutrition
Notes
Everything in the salsa verde should be very finely chopped — by hand, for the best texture and flavor. It can be prepared up to two hours beforehand. This also let the flavors mingle. Any leftover sauce, can be livened up with a splash of lemon juice.
Italian salsa verde is also terrific served over other types of roasted vegetables, and even potatoes, pizza, and pasta. Or try it with roast lamb or grilled fish.
Italian salsa verde can be made with a mix of herbs. Use 1 small bunch flat-leaf parsley along with a mix of soft herbs such as tarragon, chervil, thyme, dill and marjoram.