Grilled asparagus with harissa beans
for 6 people
I have used asparagus, but flat beans or broccolini are equally delicious to use as a scooper to enjoy this tasty dip. Mashing the beans with a fork is quick and effective in the great outdoors. No fancy gadgets required.
Ingredients
Beans
| 420g tin | butter beans |
| 1 clove | garlic |
| 1 Tbsp | harissa |
| 2 tsp | lemon zest |
| ¼ cup | lemon juice |
| 1 Tbsp | cold water |
| Salt and pepper | to taste |
Dressing
| 2 Tbsp | olive oil |
| 2 Tbsp | lemon juice |
| 1 tsp | harissa |
| 3 bunches | asparagus |
Directions
- Drain the beans and place in a bowl. Add the garlic, harissa, zest, juice and water, then mash (a little chunky is great).
- For the dressing combine the oil, lemon juice and harissa in a jar.
- Break the ends from the asparagus. Toss in a little oil and chargrill on your fire or barbecue until cooked through.
- Serve the asparagus warm with the dip alongside and drizzle of dressing.