Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Charred Asparagus with Chilli, Peanuts and Coconut
Introduction
Good, seasonal asparagus requires little more than butter, salt and lemon juice – but if you feel like changing it up, I love this lightly spiced version – the crunchy peanut and coconut work beautifully against the charred asparagus. Make sure to buy big, robust spears to stand up to the heat of the barbecue.
Ingredients
| fat asparagus spears, trimmed | |
| olive oil | |
| sea salt flakes | |
| For the dressing: | |
| salted peanuts | |
| fresh red chilli, roughly chopped | |
| sea salt flakes | |
| desiccated coconut | |
| olive or neutral oil | |
| lime, juice only |
Preview
This recipe is a preview
Buy The Green Barbecue for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
