GRIDDLED ASPARAGUS, HERB AND PICKLED RED ONION SALAD

The lightly pickled onion is such a wonderful contrast, both in taste and appearance for the simplicity of the griddled asparagus.

SERVES 6

✣ 2 red onions, thinly sliced, on a mandoline if you have one

✣ Juice of 1 lemon

✣ 2tbsp olive oil, plus extra to drizzle

✣ Handful parsley leaves

✣ 15g (½oz) dill, sprigs only

✣ 600g (1¼lb) asparagus, halved lengthways if very thick

1 For the pickled onions, toss the onions with 1tsp salt and pour over the lemon juice. Leave to stand for about 15 mins, or until the onions have turned a vivid pink. Drain and stir through the oil and herbs.

2 Heat a large griddle pan until smoking hot and dry-griddle the asparagus spears on both sides until nicely marked and just tender – about 4-5 mins in total.

3 As soon as they’re ready, put the asparagus on a serving plate, season with salt and pepper, and drizzle over some oil. Top with the herb and pickled onion salad and serve immediately.

TIP Make a bigger batch of these pickled onions and keep them in an airtight container in the fridge to add into sandwiches, tacos and salads.