Griddled Asparagus with Serrano and Pine Nuts

28 March 2024

Tender crispy charred green asparagus, toasty pine nuts and dry-cured Jamon Serrano with a garlicky, tangy and zesty wild garlic dressing create a spring salad that is naturally gluten free, high in fiber, delicious and just bursting with flavour. It makes the perfect Easter side dish for a relaxed brunch. Use other fresh herbs, such as arugula, parsley, scallions or basil, if you can’t find wild garlic, aka ramson.

	Wild Garlic Dressing
600 g Green asparagus, woody ends trimmed 1 tbsp Olive oil 8 slice Jamon Serrano 2 tbsp Toasted pine nuts Finely grated parmesan, to serve	50 g Wild garlic leaves, roughly chopped Finely grated zest and juice of 1 lemon 6 Anchovy fillets in olive oil 1 tbsp Baby capers in brine, drained 80 ml Extra-virgin olive oil

Peel 5 asparagus spears lengthways into ribbons. Place in a bowl of iced water and set aside until needed.
Heat a grill pan on high. Brush the asparagus with olive oil and cook for 3 minutes or until tender crispy and lightly charred. Transfer to a plate and set aside.
To make dressing, place wild garlic leaves, lemon zest and juice, anchovies, including the olive oil, capers, extra-virgin olive oil in a blender and whiz until green and smooth. Transfer to a bowl or glass jar and set aside.
Place charred asparagus on a serving plate. Drain asparagus ribbons and pat dry with paper towel. Arrange ribbons over charred asparagus and scatter with toasted pine nuts and prosciutto. Spoon over some of the dressing. Sprinkle with freshly grated parmesan and serve with remaining dressing.