Are you bored with the look of your supporting vegetable dishes? Lynne was and decided to find a new way to serve some of them. We buy lots of fresh in-season vegetables each week and try to cram as many into each meal as possible. This week she found beautiful fresh asparagus, courgettes and good sweet corn. You will need a stove top ridged griddle pan
Griddled Asparagus with Courgettes and Corn
350 g fresh green asparagus – 3 courgettes – 2 sweet corn cobs – 1 clove of garlic, crushed or grated – olive oil – salt and pepper – half a lemon
Cook the sweet corn as you normally would. We season it and then steam it for five minutes in the microwave in a closed container with a Tablespoon of water. Cool and then carefully take off the corn kernels from the cob with a sharp knife. Add a knob of butter to the corn kernels and keep warm in a serving dish
Snap the hard ends off the asparagus spears (and freeze them for winter soups). Slice the courgettes lengthwise into long slices or ribbons, about 4 or five from each courgette. Then rub the slices with some olive oil and the garlic. Put your griddle pan onto the stove and heat till nice and hot. Using a brush, oil the griddle pan. Season both the courgettes and asparagus well and put onto the hot oiled griddle pan until you see char marks on their sides. Turn and char the other sides. You might have to do this a couple of times. You want brown char marks, not burnt black. Remove and set aside in your serving dish with the sweet corn. Add seasoning and a squeeze of lemon as you serve. Serve as soon as you can
You could add other vegetables like baby carrots, parsnips, even butternut and sweet potatoes, thinly sliced
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