Want to know how to really succeed with the asparagus on the grill? Chef Mattias Larsson takes asparagus to new heights with a simple trick.
Here he shows how to make a successful salad with grilled asparagus, tomatoes, lemon, parmesan cheese and crunchy sunflower seeds.
Start by oiling asparagus and tomatoes. This will give the asparagus a slightly crispier and finer surface and the tomatoes will be sweeter and tastier. Note! The asparagus does not need to be pre-cooked.Then just start grilling. Put the asparagus on direct heat to get the right surface. Then it’s the tomatoes’ turn, oil a little lightly and place the tomatoes on the grill. Make sure that the lemon also gets some oil before putting it on the grill.Close the grill lid.When the asparagus has been grilled for a few minutes and has a nice grilled surface, it is ready. The tomatoes should only be cracked, a few minutes. The lemon can get as much color as possible.Pick the tomatoes first – and then the asparagus. Place on a serving platter.Sprinkle some flake salt over the vegetables and squeeze the juice from the grilled lemon. Add some crunchy sunflower seeds, it gives a little extra chewing resistance.Finally, grate parmesan cheese over the asparagus and tomatoes, do not skimp – a lot of parmesan makes the salad fantastically good.Top with basil leaves and a little pepper.Done! A perfect salad for meat, chicken, fish, seafood or vegetarian.Semic Publishing House
The Friday chef’s best barbecue accessories
159.00 kr
Temporarily out of stock
afbl-general-01
