Griddled British asparagus with feta & beetroot dressing

by British Asparagus Association

Bright pink beetroot dressing and fresh green asparagus not only look beautiful together but tastes amazing with creamy feta and zingy mint.

Cooking Time 10 minutes
Dress Dress
Serves Serves 4


  • 125g cooked beetroot
  • 2 Tbsp Greek yoghurt
  • 2 Tbsp Crème fraîche
  • 1 small clove garlic, roughly chopped
  • 2 Tbsp rapeseed oil
  • Salt and freshly ground black pepper
  • 100g feta cheese, crumbled
  • handful of mint leaves, chopped


  1. Set a griddle pan over a high heat to get really hot – this will take a good 5 minutes.
  2. To make the dressing, add the beetroot, Greek yoghurt, crème fraîche and garlic to a jug and pulse to a smooth sauce with a stick blender. Season to taste with a little salt and freshly ground pepper.
  3. Tip the asparagus into a mixing bowl and drizzle over the rapeseed oil, seasoning with a little salt and freshly ground black pepper.
  4. Spread out of the griddle and cook for about 5-6 minutes, turning regularly until lightly charred and just tender. You many need to do this in batches depending on the size of your pan.
  5. Scatter the asparagus over a serving platter and drizzle over the dressing .
  6. Sprinkle over the feta and the mint and serve straight away.

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