GRILLED SPRING VEGETABLES

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This is a wonderful time of year for young vegetables – Florence fennel is still at its late season peak, asparagus is nearing its zenith & baby gem lettuces begin to have real flavour again after the wintery months. Here we offer them ready to grill – potatoes & fennel blanched and softened, asparagus trimmed & the lot accompanied by our finest olive oil, from La Bandiera in Tuscany.  

Your pack serves 2 and contains:

  • Some wedges of Florence fennel, blanched with lemon & bay
  • Baby gem lettuce
  • New season asparagus
  • Potatoes, boiled and sliced
  • Some very fine olive oil

Directions

  • Heat your barbecue until the flames have died and the hottest white embers remain – or alternatively, heat a griddle pan until smoking.
  • Slice your lettuce in half and leave attached by the root
  • Season all your veg with coarse salt, and rub with half the olive oil
  • Grill for approximately (turning over halfway through the cooking time):
    • 6-7 minutes for the potatoes
    • 3-4 minutes for the lettuce
    • 5-6 minutes for the fennel
    • 5-6 minutes for the asparagus
  • When all the veg is cooked (crisp & golden), remove it from the heat, arrange neatly on a serving platter, and drizzle with the remaining oil