Grilled asparagus with poppy seed butter
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Thomas Rode Andersen
Former Michelin chef
Get Thomas Rode's recipe for grilled asparagus and broccolini: A perfect summer dish that can be enjoyed both as a side dish or as a delicious appetizer.
The dish is made here on a griddle over an open flame, but you can also easily use the griddle on the grill or stovetop - and you can even plate directly on the griddle.
Servings
: 4
servings
Ingredients
8
thick green asparagus, freed from the tough root end and leaves
8
thick white asparagus, freed from the tough root end and peeled
8
beautiful broccolini
Olive oil
Rosemary
150
g
unsalted butter, clarified and browned
1
red onion, peeled and finely chopped
2
tbsp
poppy seeds
2
tbsp
pistachio kernels, coarsely chopped
The grated zest of half an organic orange
A little orange juice and lemon juice for seasoning
Salt and freshly ground pepper
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Instructions
Step 1/5
Heat your griddle to moderate heat over an open flame or on the stovetop. Drizzle it with olive oil, then sprinkle with salt flakes and rosemary leaves.
Step 2/5
Place the vegetables on it alternately, and let them get color before turning them, drizzle with olive oil and season if desired. Cook them just until lightly tender.
Step 3/5
Heat the brown butter, and add first red onion, then orange zest and then poppy seeds and pistachios.
Step 4/5
Season with salt, freshly ground black pepper, and adjust with orange and lemon juice.
Step 5/5
Pour the sauce over the grilled vegetables, and place the griddle on a table stand directly on the table.
Thomas Rode Andersen
Former Michelin chef
Thomas Rode Andersen qualified as a chef in 1990 and has since worked in several of the country's finest restaurant kitchens. For 18 years he was head chef at the 1-Michelin-star restaurant Kong Hans Kælder in Copenhagen.
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