Bursting with home-grown flavour, British asparagus is in season until the end of the month. So, pick up a bunch at your local farm shop or farmers’ market and make the most of this versatile vegetable!
Preparation 10 minutes
Cooking time 15 minutes
• 2 x 150g rib-eye steaks
• 1 tbsp vegetable oil, plus extra for cooking the asparagus
• Salt and freshly ground black pepper
• 1 bunch British asparagus, rinsed and woody ends trimmed
• A pinch of togarashi seasoning, optional (you could use cayenne pepper)
• White and black sesame seeds, to garnish
For the teriyaki sauce
• 75ml soy sauce
• 75ml mirin (Japanese sweet rice wine)
• 75ml sake
• 1 tbsp sugar
- First make the teriyaki sauce. Combine all the ingredients in a small saucepan, place on a medium heat and bring to a boil. Reduce the heat and simmer for a couple of minutes then remove from the heat and leave to cool. Any leftover sauce can be stored in a clean bottle in the fridge.
- If cooking on the barbecue, heat the coals until ready to cook. Alternatively, heat a griddle pan until hot and almost smoking. Rub the steaks with a little oil and season with salt and black pepper. Griddle for 2 minutes each side (depending on thickness) for medium-rare. Wrap loosely in foil and leave to rest while you cook the asparagus.
- Rub the asparagus with a little oil then lay on the barbecue grill rack or the hot griddle and cook for 2-3 minutes, turning every now and then until they start to soften but still have bite and are lightly charred.
- Share the asparagus between two warm plates. Slice the steaks into 1cm strips and scatter over the asparagus, spooning over the meat juices left from resting. Drizzle over the teriyaki sauce, sprinkle with togarashi (if using) and the sesame seeds.