Make the most of this season's asparagus with this summer side dish.
Preheat a griddle pan until hot. Drizzle the asparagus and onions with 1 tbsp of the olive oil. Add a little lemon juice. Season well and griddle the asparagus and onions until dark lines appear, about 2 minutes each side.
In a small bowl, mix the parsley, capers, chilli flakes, garlic, lemon zest and 2 tbsp of the lemon juice. Season to taste. Arrange the grilled vegetables on a platter and spoon the dressing over them.
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