Jamie Oliver’s 5 Ingredients Grilled Asparagus is made with asparagus, mixed-colour cherry tomatoes, sourdough bread, Pata Negra, or quality Spanish ham, and smoked paprika. This delicious grilled asparagus recipe creates a tasty side dish that takes about 14 minutes to prepare and can serve up to 4 people.
This Grilled Asparagus Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 500g asparagus
- 250g mixed-colour cherry tomatoes
- 150g sourdough bread
- 100g Pata Negra or quality Spanish ham
- Smoked paprika, for dusting
How To Make This Grilled Asparagus
- Grill the asparagus: Snap the woody ends off the asparagus. Heat a griddle pan on high and cook the asparagus stalks, turning occasionally, until tender and bar-marked all over.
- Make the tomato sauce: Blend the cherry tomatoes (any color mix is fine) with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper.
- Prepare the bread: Remove the crusts from the sourdough bread, quickly run it under water, then squeeze out the moisture. Add the bread to the blender with the tomatoes.
- Blend until smooth: Whiz the tomato and bread mixture until smooth. Add 1 teaspoon of red wine vinegar and a splash of water if needed to loosen the sauce. Season to taste.
- Serve: Divide the tomato sauce between plates, top with the grilled asparagus, arrange the ham nicely on top, drizzle with extra virgin olive oil, and dust with smoked paprika.
Recipe Tips
- Choose fresh asparagus: Fresh asparagus tastes the best. Don’t forget to snap off the hard ends before cooking.
- Heat the pan well: Make sure the griddle pan is very hot before cooking the asparagus. This helps give them nice char marks without burning.
- Blend sauce until smooth: Blend the tomatoes and bread well to make the sauce smooth. Add a little water if it’s too thick.
- Pick good ham: Use good-quality ham like Pata Negra for the best flavor in the dish.
- Serve it fresh: This dish tastes best when served immediately, while the asparagus and sauce are fresh.
How To Store Leftovers
If you have leftovers, store the grilled asparagus and sauce separately in airtight containers. Keep them in the refrigerator for up to 2 days.
When ready to eat, reheat the asparagus on a hot pan or enjoy it cold, but the sauce is best served fresh. Avoid freezing this dish, as the texture of the asparagus and sauce will not hold up well.
Nutrition Facts
- Calories: 247 kcal
- Fat: 10.7g
- Saturated Fat: 2.3g
- Protein: 14.4g
- Carbohydrates: 24.4g
- Sugars: 5.7g
- Salt: 1.8g
- Fibre: 3.7g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Salad Tunisienne
- Jamie Oliver 5 Ingredients French Salad
- Jamie Oliver 5 Ingredients Charred Okra Salad
- Jamie Oliver 5 Ingredients Island Salad
Jamie Oliver 5 Ingredients Grilled Asparagus
Description
Jamie Oliver’s 5 Ingredients Grilled Asparagus is made with asparagus, mixed-colour cherry tomatoes, sourdough bread, Pata Negra, or quality Spanish ham, and smoked paprika. This delicious grilled asparagus recipe creates a tasty side dish that takes about 14 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Grill the asparagus: Snap the woody ends off the asparagus. Heat a griddle pan on high and cook the asparagus stalks, turning occasionally, until tender and bar-marked all over.
- Make the tomato sauce: Blend the cherry tomatoes (any color mix is fine) with 2 tablespoons of olive oil, a pinch of sea salt, and black pepper.
- Prepare the bread: Remove the crusts from the sourdough bread, quickly run it under water, then squeeze out the moisture. Add the bread to the blender with the tomatoes.
- Blend until smooth: Whiz the tomato and bread mixture until smooth. Add 1 teaspoon of red wine vinegar and a splash of water if needed to loosen the sauce. Season to taste.
- Serve: Divide the tomato sauce between plates, top with the grilled asparagus, arrange the ham nicely on top, drizzle with extra virgin olive oil, and dust with smoked paprika.
Notes
- Choose fresh asparagus: Fresh asparagus tastes the best. Don’t forget to snap off the hard ends before cooking.
- Heat the pan well: Make sure the griddle pan is very hot before cooking the asparagus. This helps give them nice char marks without burning.
- Blend sauce until smooth: Blend the tomatoes and bread well to make the sauce smooth. Add a little water if it’s too thick.
- Pick good ham: Use good-quality ham like Pata Negra for the best flavor in the dish.
- Serve it fresh: This dish tastes best when served immediately, while the asparagus and sauce are fresh.