I feel a little guilty about griddling asparagus, as it seems harsh treatment for such a noble vegetable. Griddling, however, does perk up a bunch that’s been hanging around in the fridge for a bit.
1 bunch of asparagus (about 10-12 spears)
2 hard boiled eggs, chopped
6 green olives, finely chopped
1/4 tsp mustard
1 tbsp vinegar (cider or white wine)
3 tbsp olive oil
If you have a griddle pan, coat the asparagus spears in oil and griddle on a medium to high heat.
If you are using a frying pan, heat the oil in the pan before adding the spears.
Heat them for about 4 minutes each side.
Add the olives, mustard, vinegar and olive oil to a bowl and mix thoroughly.
Season with salt and pepper.
When the asparagus is cooked, place on a plate, scatter with the chopped egg and spoon the dressing over.
Serves 2 as a starter or a light lunch with crusty bread to mop up the dressing.
If you want to make a vegan version, the dressing does very well without the egg.