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Grilled Spring Onion & Asparagus Salad with Jalapeño Vinaigrette

Chargrilled Spring Onion, Pea & Asparagus Salad with Jalapeño Vinaigrette

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Tons of fresh flavours, charry edges and peppery bite. No more tossing of the green bits of your spring onions - that’s where the flavour’s at!

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 10 mins
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Chargrilled Greens

olive oil for drizzling
20 spring onions
20 asparagus spears

Jalapeño Vinaigrette

6 Tbsp (90 ml) olive oil
2 Tbsp (30 ml) Tabasco Green Jalapeño
1 garlic clove, finely chopped/microplaned
a squeeze of lime
sea salt and freshly ground pepper

To Assemble

a handful of thinly shaved Parmesan cheese
100 g pistachios, roughly chopped
½ C (125 ml) petit pois or fresh peas, blanched and refreshed in ice water
125 g pack of mange tout, thinly sliced
1 lime

Chargrilled Greens

Set a griddle pan or cast iron pan over high heat for 5 minutes to preheat. Drizzle the spring onions and asparagus spears with olive oil. Grill the spring onions for around 3-4 minutes a side until charred and softened. Grill the asparagus for around 3-4 minutes a side until charred and softened. Slice each spring onion and asparagus spear into roughly 3 equal lengths and set aside.

Jalapeño Vinaigrette

Pour the olive oil and Tabasco into a small bowl and mix. Add the garlic, lime juice, salt and pepper and whisk to combine. Taste and adjust seasoning.

To Serve

Arrange the spring onions and asparagus onto a serving platter and season with salt and pepper. Add the peas and thinly sliced mange tout. Sprinkle over the pistachios, dress with vinaigrette, top with Parmesan shavings and serve.