Orion Publishing Group's video: Chargrilled Asparagus and Chimichurri on Toast recipe A Year of Beautiful Eating Madeleine Shaw

out now. Buy the book: http://smartURL.it/AYoBE Sign up to A Year of Beautiful Eating with Madeleine: http://www.ayearofbeautifuleating.com Chargrilled Asparagus and Chimichurri on Toast Toast is a staple – it’s probably the way you start the day. But why not whack on some seasonal veggies and a bit of spice? This will make breakfast a totally new and awesome experience. Toast two slices of rye, sourdough or gluten-free bread and pile on the topping of your choice! Ingredients: ½ small bunch of asparagus 1 tbsp coconut oil or butter For the chimichurri: 25g fresh coriander, finely chopped 25g fresh parsley, finely chopped 1 jalapeño chilli, deseeded and finely chopped 60ml olive oil 1 tbsp red wine vinegar pinch of salt Method: Cut the ends off the asparagus and slice in half lengthways. Heat a griddle pan to a high heat, add the oil and let it melt then place the asparagus into the pan. Griddle for 3–4 minutes until cooked through, turning the asparagus every minute. Meanwhile combine the chimichurri ingredients together in a bowl. Top your toast with the griddled asparagus and spoon over the chimichurri. Storage: This chimichurri dressing will keep for five days in the fridge. It jazzes up any salad and goes really well with meat and fish.