Chargrilled Asparagus and Spring Onions

method:

• Heat a griddle pan to hot (takes about 10 minutes) or light the barbeque.
• Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.
• Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy – this is fine, they will taste great.
• Remove to a serving plate, squeeze over the juice of the lime and season with flakes of sea salt.