Charred Asparagus with Capers
INGREDIENTS
- 500g asparagus, woody ends snapped
- 2 tbsp capers, drained
- 1 lemon, zest and juice
- 3 tbsp olive oil
- 1 garlic clove, sliced
- Black pepper
NUTRITION
Per serving
130
Calories
4g
Protein
8g
Carbs
9g
Fats
METHOD
1
Heat the pan
Heat a griddle pan until smoking hot.
2
Char
Toss asparagus with one tablespoon of oil and salt. Lay on the griddle and cook for three minutes per side until char marks form.
3
Make the dressing
Warm the remaining oil with garlic and capers for one minute. Whisk in lemon juice off the heat.
4
Plate
Lay asparagus on a plate, spoon over the warm dressing and shower with lemon zest and pepper.
VEG.ARMY TIP
Roll the asparagus halfway through cooking to get an even tan along each side.
