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Barbecued asparagus with Comté and chimichurri

Recipe by: Rosie Ramsden

Serves 4

I love barbecuing veg to go into a salad and this combination of vinegary herbs and nutty Comté works with anything - try courgette, little new potatoes cooked in foil amongst the coals, or even whole stems of chard sprinkled with a little water and dressed in oil.

Ingredients

Serves 4

  • 2 packs asparagus, ends snapped off and saved for stock
  • 2 tbsp olive oil
  • 50g young or aged Comté
  • FOR THE CHIMICHURRI
  • Large bunch of coriander, roughly chopped
  • Small bunch of flat-leaf parsley, roughly chopped
  • Handful oregano, leaves picked
  • Handful mint, leaves picked
  • 1 large garlic clove, finely chopped
  • 1 spring onion, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 3 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil

Chop all of your ingredients for the chimichurri and toss in a large bowl. Season really well. You can stop here if you like a loose dressing or put the mix in a blender and pulse a few times so you have a mix of smooth and chunky and textures. Smooth it into puddle on a serving dish.

Toss the asparagus in oil and season generously. Assuming you have your barbecue lit, wait until the coals are white and there are no flames. Add the asparagus directly to the grill, moving them a little from side to side, and cook for 2 minutes until starting to blister but still holding their green. You can cook these on a griddle pan too.

Plate up the asparagus on top of the sauce, grate over the zest of half a lemon and top with a mountain of grated Comté and extra herbs.

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