Asparagus is good. Asparagus with nutty sauce is addictive.
350g (2 to 3 bunches) of asparagus
1 tsp extra virgin olive oil, plus extra to serve
1 lemon, quartered
freshly ground pepper
micro herbs, to serve
50g roasted walnuts
2 cloves garlic
40g fresh breadcrumbs
freshly ground black pepper
juice of 1 lemon
125ml extra virgin olive oil
To make the tarator, put the walnuts, salt and garlic in a mortar and pound to a paste with the pestle. Add the breadcrumbs and a dash of water (about 2 tablespoons) and pound to mix through. Add some freshly ground pepper and the lemon juice, then add the olive oil a little a time, pounding to a creamy consistency. (Makes about 250ml.)
Trim the tough ends off the asparagus. In a bowl, mix the asparagus with the olive oil and some sea salt.
Preheat the barbecue over high heat until hot. Grill the asparagus, turning until lightly charred, about four minutes, then remove to a plate. Drizzle with more olive oil, sprinkle with sea salt, squeeze the lemon juice over and give a good grind of fresh pepper. Garnish with micro herbs and serve with the tarator.