Grilled spring onions and asparagus with lime and coarse sea salt recipe image

Print Grilled spring onions and asparagus with lime and coarse sea salt

Sometimes the best meals are the least complicated. For this elegant, unfussy recipe the asparagus should be fairly thin – no more than 1 cm in diameter. This is good both warm and at room temperature. If you aren't keen on the lime and salt combination, another good dressing is vinaigrette. This could could be turned into a light lunch with hard-boiled eggs and garlic-rubbed bruschetta.

Ingredients

  • 4 fat spring onions or very thin baby leeks, trimmed
  • 4 asparagus spears, trimmed
  • Olive or sunflower oil
  • Wedges of lime
  • Coarse sea salt

Method

  1. Brush the spring onions and asparagus with the oil and grill, turning until patched with brown and tender. Serve immediately with lime and sea salt.
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