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Dinner with Rukmini
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Charred Asparagus with Chilli, Peanuts and Coconut
Introduction from Rukmini Iyer
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
Essential kit
You will need: a barbecue and a pestle and mortar.
Method
Toss the asparagus spears, olive oil and sea salt flakes in a large bowl, and set aside.
Tip the peanuts, chilli and sea salt flakes into a pestle and mortar, then roughly pound them together until well broken down. Stir in the coconut, olive oil and lime juice, then adjust the salt as needed.
Alternatively, if you don’t have a pestle and mortar, finely chop the peanuts and chilli, then stir them through the other ingredients.
Once your barbecue is good and hot, cook the asparagus for 3–4 minutes per side, until just charred and cooked through. Pop them back into their bowl with the peanut lime dressing, give them a good shake to get them well coated, then transfer to a serving platter and eat immediately – ideally with your fingers.
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