Griddling isn’t as popular on the domestic cooking scene as it is with chefs, which for a nation that has seemingly adopted barbecuing as all but a civil right, it’s a surprising observation; there are whole aisles dedicated to barbecuing in supermarkets and garden centres, wall to wall gadgets and gizmos but you’d be hard pushed to find a griddle pan anywhere.
It’s just a simple pan with ridges on it; no bells, no whistles and it’ll last a lifetime. Nothing can break, go wrong, run out or fail to ignite and it has the same flavour enhancing effect as barbecuing. It doesn’t however come with a drunken audience or the licence to wear a novelty pinny, and it’s unsociably quick, which is possibly why it’s overlooked.
The combination of precision charred asparagus served on a slice of warm griddled rye bread with a salty, silky nut sauce makes a jolly handsome starter. Equally so you could bulk it out for lunch with some new potatoes and a raw slaw, or serve it as a side to a piece of salmon for a more luxurious mid-week number.
The sauce will keep in the fridge for up to a week but will solidify and should be brought back to room temperature before using.
Ingredients
(makes enough sauce for 6 starter sized portions)
60g tahini paste
60g smooth peanut butter
2 x tablespoons honey
3 x tablespoons sherry
1 x tablespoon soy sauce
2 x small cloves garlic, finely chopped or crushed
3 x tablespoons sunflower oil
1 x tablespoon sesame oil
1 x tablespoon water
3 – 4 x asparagus spears per person
Heat the griddle pan whilst you make the sauce.
Place all the sauce ingredients in a food processor and blitz to a smooth paste, scraping down the sides as you go. Set to one side or refrigerate for a later date.
Snap the woody ends off the bottom of each asparagus spear. Douse your hands with a little vegetable oil and smear the stalks with a light coating of oil. Season with salt and pepper.
Once the griddle is scorching hot, line the asparagus against the direction of the ridges; give them 5 minutes then roll them over and give another 3 or 4 on the other side, until tender to the tip of a knife.
Serve the asparagus draped with the sauce and your chosen accompaniment.