Chargrilled Asparagus Salad
This chargrilled asparagus salad gets its character from a hot, dry sear and a quick fry of garlic and capers. The asparagus picks up dark, smoky edges in about five minutes, and the caper and garlic oil becomes the dressing, so no separate vinaigrette is needed. Chickpeas make it filling, while a large handful of parsley and mint keeps it fresh. Baby spinach goes in at the end so it stays tender.
Instructions
Snap the woody ends off the asparagus and discard them, then snap each remaining stalk in half. Rinse the pieces well.
Toss the asparagus with the salt and 1 tbsp of the oil until the spears are evenly coated.
Heat a non-stick pan or wok over high heat. Add the asparagus and let it char for about 5 minutes, then tip it into a non-plastic salad bowl.
Pour the remaining 2 tbsp of oil into the same pan and add the garlic and drained capers. Fry for 2 minutes, then scrape the garlic, capers and oil over the asparagus in the bowl.
Drain and rinse the chickpeas and add them to the bowl with the lemon juice. Toss well so everything is coated.
Chop the parsley and mint finely, add them to the salad and toss again.
Wash and dry the spinach, add it last, and toss until it is mixed through the salad.
Make it personal.
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