Griddled British asparagus with feta and beetroot dressing

Serves: 4
Prep: 10 minutes
Cooking Time: 10 minutes

Ingredients

  • 125g cooked beetroot (1/2 a pack)
  • 2 tbsp Greek yogurt
  • 2 tbsp crème fraîche
  • 1 small clove garlic, roughly chopped
  • 2 bunches British asparagus, trimmed
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 100g feta cheese, crumbled
  • handful of mint leaves, chopped

What to Do

Set a griddle pan over a high heat to get really hot – this will take a good 5 minutes.

To make the dressing, add the beetroot, Greek yogurt, creme fraiche and garlic to a deep jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground black pepper.

Tip the asparagus into a mixing bowl and drizzle over the olive oil, seasoning with a little salt and freshly ground black pepper. Spread out on the griddle pan and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You may need to do this in batches depending on the size of your pan.

Scatter the asparagus over a serving platter and drizzle over the dressing. Sprinkle over the feta and the mint and serve straight away.

Brunch Under 15 mins