Chargrilled Asparagus in Lemon Caper and Pistachio Butter
Asparagus needs very little to make it special but this tangy butter with beautiful green pistachios, makes it even more delicious.
- Makes : 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
2 (200 g) logs chevin (goats cheese)
1 Tbsp (15 ml) olive oil
20 (350 g) thick asparagus spears
2 Tbsp (30ml) butter
1 (25 g) spring onion, finely chopped
½ C (125 ml / 90 g) shelled pistachios
1 Tbsp (15 ml) capers, chopped
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) lemon zest
1 Tbsp (15 ml) lemon juice
salt and pepper
½ C (125 ml / 90 g) biltong, thinly sliced
handful of basil leaves
lemon wedges, to serve (optional)
Make cucumber ribbons using a vegetable peeler. Wrap a few large ribbons around each chevin log to cover completely. Leave in the fridge until ready to serve.
Heat a griddle pan until smoking hot. Drizzle the olive oil over the asparagus and fry for 1 minute. Flip over and cook for a further minute.
Heat a frying pan until hot. Add the butter, spring onion and pistachios. Fry for 1 minute before adding the chargrilled asparagus, capers, garlic, lemon zest and lemon juice. Cook for 2 minutes. Season to taste.
Place the warm asparagus with the pistachio butter into a serving dish. Cut the goats cheese logs into slices and add to the salad. Scatter the biltong and basil leaves on top and serve with lemon wedges on the side.
TIP: If you don’t like the tanginess of goat’s cheese, then use a milder, soft cheese like feta or ricotta. Both go really well with the rest of the flavours.