We get so excited when asparagus season starts in the UK (it runs from mid-April to June) and this griddled asparagus with broad beans and a nutty tahini dressing is the perfect way to showcase this wonderful vegetable.
Serve it as a side with a couscous salad, or it works particularly well when served alongside our Moroccan lamb recipe.
Our in-depth guide on how to perfectly cook asparagus will have you perfecting these tender stems in every meal, in no time!
If you're looking for more seasonal inspiration, we've created the ultimate guide on what to cook every month to make the most of in-season, British produce.
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Yields:
8 serving(s)
Prep Time:
25 mins
Cook Time:
30 mins
Total Time:
55 mins
Cal/Serv:
93
Ingredients
700 g asparagus
2 Tbsp. olive oil
175 g broad beans
2 shallots, finely sliced
1 garlic clove, crushed
2 Tbsp. tahini
2 tsp. ras el hanout
Directions
Step 1Trim and discard woody ends of the asparagus. Put the spears on a baking tray and mix through 1tbsp oil and some seasoning. Bring a small pan of water to the boil and cook the broad beans for 3min, until just tender. Drain and plunge into ice-cold water to cool. Drain again and remove the skins to reveal the bright green beans (discard skins). Set aside.
Step 2Heat a large griddle pan over high heat. Cook the asparagus, in batches, for 8-10min, turning occasionally, until charred and tender.
Step 3Meanwhile heat remaining 1tbsp oil in a small frying pan over medium-high heat and fry the shallots for 3min, until crispy. Lift on to a plate, leaving any oil behind. Add the garlic to the frying pan and fry for 30sec. Remove pan from heat and stir in the tahini and some seasoning (adding a little water, if needed, to get a drizzling consistency). Set aside.
Step 4Return all the cooked asparagus to the griddle pan, sprinkle over the ras el hanout and griddle for 30sec. Tip on to a serving plate, drizzle over the tahini sauce and scatter over the shallots. Serve.
Get ahead
Assemble up to 1hr ahead. Serve at room temperature.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
