Charred Asparagus and Broccoli Salad
Charred Asparagus and Broccoli Salad

Ingredients

Method

  • 1 broccoli, cut into florets
  • 1 bunch of asparagus
  • Olive oil
  • 3 sliced cloves of garlic
  • 1 red chilli, sliced
  • Pinch of lemon zest
  • Squeeze of lemon juice
  • 2 tbsp toasted almond flakes
  • Salt and pepper
  • In a pan of boiling salted water, blanch the broccoli for 2 minutes, then add the asparagus and blanch for another 2 minutes. Drain and leave to cool slightly. Heat up a griddle pan, drizzle the veggies with olive oil and season liberally. Add to the pan and griddle until nicely charred on both sides - about 3-4 minutes.
  • Meanwhile, mix 2 tbsp of olive oil with the garlic, chilli, and lemon. Pour onto the hot griddle with the vegetables, and stir to coat. Once ready, transfer to a serving plate, and scatter with toasted almond flakes.
15 mins
4 serving
This recipe pairs perfectly with the Cascina Fontana Barbera 2018 from Piedmont, Italy.

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