Side Servings

Chargrilled asparagus with skordalia

25 minutes
10 minutes

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  • 8 green asparagus spears
  • sea salt and freshly ground black pepper
  • For the dressing
  • 2 T honey
  • 3 T lime juice
  • 1 T white wine vinegar
  • 1 red chilli, sliced
  • 90 ml olive oil
  • For the Skordalia
  • 4 slices white bread, crusts removed
  • 4 garlic cloves, crushed
  • 2 t lemon juice
  • 75 ml olive oil
  • salt, to season

Blanch asparagus in boiling, salted water for 30 seconds until bright green and just tender. Transfer to a container of ice cold water.

Place a griddle pan on high heat until smoking hot. Chargrill the asparagus until lines form on both sides. Season with salt and pepper.

To make the dressing, combine all the ingredeients in a small bowl. Whisk until well combined. Season with salt and pepper.

To make the skordalia (a garlicky Greek dip), soak the slices of bread in water until soft. Transfer to a blender, add the garlic and lemon juice and blend until smooth. Slowly pour in the olive oil while continuing to blend. Season with salt to taste.

To serve, drizzle the dressing over the asparagus and serve with skordalia and pita breads on the side.

Cook's note: Serve this recipe a starter, followed by jasmine-oil poached salmon with garden pea puree, pickled cucumber, crispy prosciutto and passion fruit sauce. For desserts, rose and cardamom-poached baby figs with chocolate biscotti and almond cream. All three courses are packed with aphrodisiac-rich ingredients, guaranteed to ignite the flames of passion!

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Monche Muller

Recipe by: Monche Muller

Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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