Grilled spring onion & Asparagus Salad | BBQ Recipes | Red Tractor

Genevieve Taylor BBQ Recipes

Grilled spring onion and asparagus salad with romesco dressing and Cheshire cheese

Added 19 Apr 2016
This easy, colourful recipe is a great way to make the most of the short and sweet British asparagus season. Romesco is a delicious red pepper, almond and garlic sauce from Catalan in northern Spain which is delicious with chargrilled vegetables and also works very well as a dip too.

Serves 6

for the romesco dressing
  • 2 large red peppers
  • 50g whole blanched almonds
  • 50ml Red Tractor rapeseed oil
  • 4 slices white bread, crusts removed
  • 3 cloves garlic, crushed
  • ½ tsp smoked paprika
  • 1–2 tsp cider vinegar
  • Sea salt and freshly ground black pepper
for the salad
  • 2 bundles of asparagus (about 250g each), woody ends trimmed
  • 2 bunches of spring onions
  • 3 tbsp Red Tractor rapeseed oil
  • Sea salt flakes, for sprinkling
200g Red Tractor Cheshire cheese, crumbled

Fire up the barbecue to hot and leave to heat for 10 minutes.

To make the romesco sauce, grill the whole peppers over a high heat, turning frequently, until soft and lightly charred all over. Meanwhile, set a heavy based frying pan directly onto the grill bars next to the peppers and add the almonds, allowing them to toast for a couple of minutes. Set aside.

Brush a little of the rapeseed oil over both sides of the slices of bread and set them on the grill bars to toast for a few minutes on both sides. Once the peppers, almonds and toast are ready, take them inside to a food processor.

Tip the almonds into a food processor and pulse until ground then roughly tear in two slices of the toast and pulse together. Reserve the other two slices of toast for croutons. Roughly chop and deseed the grilled peppers and add to the food processor, along with the garlic and smoked paprika. Blitz to a paste, drizzling the rest of the oil into the processor as the motor is running. Season with a little vinegar, salt and black pepper, then add just enough cold water to make a smooth creamy sauce. Set aside at room temperature until you are ready to serve.

Put the asparagus and spring onions into a large bowl and cover with cold water. Leave to soak for a few minutes (to remove any lurking grit), then drain well.

When you are ready to eat, spread the asparagus and spring onions out on a large baking tray and drizzle over the oil. Sprinkle generously with sea salt flakes and a grind of black pepper and turn to mix. Spread out over a hot barbecue and grill for about 10 minutes, turning occasionally, until cooked and nicely charred in places. Pile on to a big serving plate.

Chop up the remaining two slices of bread into bite sized croutons and scatter over the salad, along with the crumbled cheese.  Drizzle over some of the romesco sauce and serve the rest in a dish alongside. 
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