Here's something to celebrate the sunshine and the fact that it's still the English asparagus season. And it's delicious enough to please carnivores and vegetarians alike.
If you don't have the weather or the opportunity to get the barbecue going, well, it works just as well if you cook the vegetables on a ridged griddle pan. Failing that, cooking them under the grill or in the oven will do.
Griddled asparagus and courgettes with feta, olives and rice
Ingredients
Serves 2 as a main dish, 4 as a side dish
100g / 3 1/2 oz brown rice
1 bunch asparagus (preferably English)
2-3 courgettes, depending on size
1 tbsp olive oil
25g/ 1oz olives (green or black)
1 onion, cut into thin wedges
50g/ 2oz feta cheese
A few sprigs fresh oregano or marjoram, for scattering over (if you don't have any, don't be tempted to use dried oregano - use a different fresh herb like basil or flat-leaf parsley instead)
Method
Start by cooking the rice according to the packet instructions. While the rice is cooking, cut the courgettes into slices that will be manageable on the barbecue - you might find it easier to cut each one lengthways into three or four long slices. Cut the onion into thin wedges.
Brush the asparagus, courgettes and onions with olive oil and place them on a hot barbecue (or pre-heated griddle pan if you prefer). Cook the vegetables until they are tender - you will need to test them as you go along, as the cooking time will depend on the level of heat and how thick the vegetables are. Try to avoid turning them more than once, so you get nice neat black stripes on each side. Keep warm while you assemble the dish.
Chop the olives and the cooked onions roughly and mix with the rice. Season to taste. Arrange the cooked courgettes and asparagus on top, then crumble over the feta. Sprinkle with the fresh herbs.
Enjoy the sunshine, and what's left of the English asparagus season.
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