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
700g
asparagus
2Tbsp.
olive oil
175g
broad beans
2
shallots, finely sliced
1
garlic clove, crushed
2Tbsp.
tahini
2tsp.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
