Grilled Asparagus with Sauce Vierge

Cook Time 20 minutes

Servings 4


16 thick asparagus spears, woody ends trimmed, ends peeled

Pinch salt 

Sauce vierge

1 French shallot, skin on 

1 clove of garlic, skin on 

1 long chilli

1 tomato

3 sprigs of parsley, finely chopped

½ tsp coriander seeds, toasted and then crushed

½  bunch tarragon, leaves picked finely chopped

½ cup good quality extra virgin olive oil, plus extra for brushing 

1 tbsp red wine vinegar   

Salt and pepper


Preheat a grill plate in the air fryer. Add the shallot, garlic, chilli and tomato to the basket and grill for 15 minutes until charred. 

Remove and cover with cling wrap. Cool slightly before peeling shallot, garlic, and tomato and finely chop. Deseed chilli and finely chop. Place in a bowl with the remaining ingredients and fold through.   

Replace grill with basket and add the asparagus and grill for 4-5 minutes until just tender. 

Place the asparagus on a serving plate and season with salt then drizzle over sauce vierge.


Red Fruit Gratin with Liqueur


Leftover Rice Fried Patties