Chargrilled Courgettes and Asparagus with Tarragon


450 g asparagus (not the fine variety), tough part of stalks removed
2 medium courgettes (300-350 g), sliced diagonally
Grapeseed, olive, or coconut oil
30 g flaked almonds, toasted in a dry frying pan until golden

Dressing:
1 clove garlic
3 tbsp extra virgin olive oil
1 tsp tarragon or cider vinegar
½ tsp Dijon mustard
1 tbsp tarragon leaves, finely chopped
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
Coarse sea salt and freshly ground black pepper

Steam asparagus until just tender; refresh under cold running water and blot dry.

Heat a griddle pan until hot; toss the courgette slices and asparagus in a little oil and place on griddle.  Turn each slice during cooking, a few minutes each side; set aside and keep warm.

Meanwhile, mash the garlic with a pinch of coarse sea salt.  Scrape into a glass jar, add the oil, vinegar, mustard and black pepper; shake until the dressing is well mixed and emulsified; stir in the herbs.  Toss the vegetables in the dressing and arrange on a serving dish; sprinkle with toasted almonds and serve.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: