The Ashridge House kitchen: Chargrilled English asparagus with sundried tomato pesto

Summer days call for al fresco dining so it’s time to fire up the BBQ! Ashridge House Head Chef Paul Patterson loves a barbecue so we asked Paul for inspiration; chargrilled English asparagus with sundried tomato pesto on toasted sourdough is your perfect easy BBQ dining solution. Check out the Annie’s blog for the sourdough recipe!

Serves two

INGREDIENTS

12 spears of asparagus

2 tsp of rapeseed oil

Pinch of sea salt

2 large slices of sourdough bread

1 clove of garlic

 

Sun dried tomato pesto

200g sun dried tomatoes

3 cloves of garlic ½ tsp salt

½ tsp black pepper

Handful of basil leaves

Pinch of red chilli flakes

50g grated parmesan

50ml extra virgin olive oil

 

 

METHOD

Step 1

Make the pesto by blending all the pesto ingredients, slowly adding the virgin olive oil. Store in an airtight container.

Step 2

Drizzle the asparagus with rapeseed oil and sprinkle with sea salt then grill on the BBQ turning frequently until cooked but not blackened; the asparagus should still have a crunch to it.

Step 3

Brush a little olive oil onto the sourdough and grill on the BBQ until lightly toasted.

Step 4

Rub the garlic clove over the toasted sourdough bread, creating amazing instant garlic bread!

Step 5

Place the cooked asparagus onto the toasted sourdough and top with a generous spoonful of the sundried tomato pesto, drizzle with olive oil and a sprinkle of sea salt.

Head Chef Paul recommends enjoying with a very dry rose.

Enjoy!

 

If you are interested in hosting a celebration or event at Ashridge House, please enquire here


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