Mum, who was bought up in Mumbai, would tell us of her walks on the Chowpatti or beachfront visiting the street food vendors for freshly barbecued corn on the cob, coated with a hearty serving of chilli powder and lemon juice. So now whenever she finds some fresh corn on the cob at the market, we know we're in for a treat!
When we were experimenting with ingredients for our Spring supper club, we wanted to see how we could add our favourite asparagus to the menu and so after a couple of different experiments we finally realised we didn't need to look too far! It is now a firm favourite alongside the classic corn on the cob version.
Ingredients
- 200g Asparagus tips washed and dried
- 1 tbsp oil
- 1/2 tsp rock salt (we prefer granules)
- 1/4 tsp red chilli powder
- Lemons (you want a small slice for each person)
Preparation
1. Add the oil to a griddle or heavy-based pan. Once it is heated up, lay the asparagus flat. Place them down side by side, making sure they are touching the pan.
2. Allow them to cook, turning them as each side begins to char lightly. Once all the sides are done, remove from the heat.
3. Tap any excess oil with a paper towel and lay on a serving dish. Sprinkle the salt and chilli powder and serve with a slice of lemon with each serving.
4. Drizzle the lemon just before eating! Enjoy!
