Swedish chef Niklas Ekstedt uses an open fire to create smokey flavours, but you can make his dish using a humble home grill.
Grilled English asparagus with leek purée, peas and St George’s mushroom
Serves: 4
Ingredients:
300g green asparagus
2 leeks
100g fresh peas (peeled)
100g St George’s mushrooms
For the dressing:
1 lemon
50g oil
Salt
Herbs for topping:
Frisée salad
Watercress
Sea fennel
Method:
1. Preheat a grill pan or stovetop grill over medium-high heat.
2. Place the whole leeks directly on the grill and cook, turning occasionally, until softened and lightly charred on the outside. Once soft, let them cool, then peel off the charred outer layers and cut the tender insides into small pieces.
3. Blend with a little oil (about 10 grams), some of the lemon juice, and 30 millilitres of water until smooth. Add more water if needed to reach a purée consistency, then season with salt to taste. Spread the leek purée onto the base of each serving plate.
4. Peel the lower stalks of the asparagus to remove any woody texture and trim about two centimetres from the ends. Cut off the asparagus tips and set them aside, then slice the remaining stalks into small (0.5 centimetre) pieces.
5. Clean the St George mushrooms with a brush to remove any soil, then cut them into quarters.
6. Heat a dry non-stick pan or grill pan over medium heat and cook the mushrooms, stirring occasionally, until they start to soften. Add the sliced asparagus, asparagus tips, and fresh peas, cooking for another one to two minutes to keep the asparagus slightly crunchy. Season with a little salt.
7. For the dressing, whisk the remaining lemon juice with the oil and a pinch of salt. Lightly dress the frisée salad, watercress, and sea fennel with a bit of the dressing.
8. To assemble, place the grilled vegetables on top of the leek purée, then finish with the dressed herbs and a final drizzle of the lemon dressing before serving.
