Asparagus season is short, but when it’s here, I make the most of it. I spotted a stand overflowing with bunches at the Marrickville markets last weekend — two for a couple of dollars — and couldn’t resist. There’s something about those tender green spears that feels like the very start of spring. I’ve been cooking with asparagus constantly lately, and this salad quickly became a new favourite: charred asparagus and broad beans piled over a swirl of lemon and mint yoghurt, finished with chopped pistachios for crunch.
I’ve always believed side dishes are what make a meal memorable. You can serve them with something really simple, and suddenly the whole plate feels thought-out and special.
It’s a fresh, vibrant side that’s perfect for grilled meats like my Grilled Chicken with Sauce Vierge or Grilled Lamb Cutlets with Herb Sauce, but it’s just as lovely on its own with a poached egg for a light spring lunch.
Why You’ll Love It
- Bright and fresh: smoky charred asparagus meets cool lemon–mint yoghurt.
- Simple and seasonal: a short ingredient list that celebrates spring produce.
- Versatile: a side dish that doubles as a light standalone meal.
- Textural balance: creamy yoghurt, crisp asparagus, tender broad beans and crunchy pistachios.
If vegetable-led dishes are your thing, my Whole Roasted Cauliflower with Spiced Yoghurt and Pomegranate is another favourite that always gets attention at the table.
Ingredients Explained
- Asparagus: Works with thick or thin spears — just adjust cooking time slightly.
- Broad beans: Fresh if you can find them (double-podded for tenderness), otherwise frozen for convenience.
- Greek yoghurt: The base of the dressing — slightly loosened so it’s silky but not runny.
- Mint: Folded in last to keep its colour bright and flavour fresh.
- Lemon & garlic: Zest and a little crushed garlic lift the yoghurt, balancing the smoky asparagus.
- Pistachios: Roughly chopped for colour and crunch.
Pro Tips
- Use well-salted water when blanching broad beans — it seasons them and helps retain their colour.
- Pinch the pointed end of each bean gently to release it whole.
- Removing the small white piece attached to each broad bean makes peeling easier.
- Plunging broad beans in iced water after blanching locks in their vivid green colour.
- Don’t overcrowd the pan — cook asparagus in batches for the best char.
- Cook asparagus until tender but still firm, with golden char marks.
- Plate the yoghurt first, then layer the vegetables so the colours stand out.
Storage & Make-Ahead
- The yoghurt and blanched beans can be prepared several hours in advance.
- Assemble just before serving.
- Leftovers keep for 1–2 days in the fridge; bring to room temperature before eating.
FAQs
Can I use frozen broad beans?
Yes, they work perfectly — just thaw and peel the outer skins.
How can I make this a main?
Top with a poached or soft-boiled egg and serve with crusty bread, or pair it with my Grilled Chicken with Sauce Vierge for a light spring dinner.
Can I substitute the pistachios?
Toasted almonds or hazelnuts also work well, though pistachios add the best colour.
Final Thoughts
When asparagus is in season, I make the most of it — and this salad is one of the simplest, most delicious ways to celebrate it. The char brings out its sweetness, the mint yoghurt keeps it fresh, and the pistachios add just the right amount of crunch. It’s the kind of dish that feels effortlessly spring, whether you serve it beside my Grilled Chicken with Sauce Vierge or Grilled Lamb Cutlets with Herb Sauce, or on its own with a poached egg for a light lunch.
Charred Asparagus Salad with Board Beans and Mint Yogurt
Equipment
- Griddle pan or BBQ
- Small Pot
- small mixing bowl
Ingredients
- 2 bunches asparagus trimmed (thick or thin spears both work — adjust cooking time slightly)
- 1 cup broad beans, fresh or frozen (double-podded if fresh) you’ll need about 450–500 g (around 10–12 pods) to yield 1 cup once podded and peeled.
- 1 tbsp olive oil
- Sea salt and black pepper
- ½ cup Greek yoghurt
- Zest and juice of ½ lemon about 1 tablespoon juice
- ½ small garlic clove finely grated
- 1 tbsp olive oil for the yoghurt
- 2 tbsp finely chopped fresh mint plus extra leaves to scatter
- 2 tbsp roughly chopped pistachios
Instructions
Make the lemon–mint yoghurt:
- In a bowl, combine Greek yoghurt, lemon zest, about 1 tablespoon of lemon juice, grated garlic and olive oil. Whisk until smooth and slightly loosened. Season to taste, then fold in the chopped mint last so it stays bright and fresh. Set aside while you prepare the vegetables to let the flavours meld.
Prepare the broad beans:
- Pod the broad beans, removing any small piece still attached where the bean joined the pod.
- Bring a saucepan of well-salted water to the boil, then add the beans and blanch for 2 minutes.
- Immediately transfer to a bowl of iced water to stop the cooking and lock in their bright green colour.
- Once cool enough to handle, slip off the outer skins to reveal the bright green beans inside — pinch the pointed end gently and the inner bean should pop out without splitting.
- If using frozen, thaw and peel off the outer skins.
Char the asparagus:
- Heat a griddle pan over medium-high heat. Toss asparagus with olive oil, salt and pepper. Cook for 3–6 minutes (less for thin spears, a little longer for thick ones), turning occasionally, until tender but still slightly firm when pierced with a knife, with deep golden char marks and a glossy sheen.
- Alternative: Use a regular frying pan, an oven grill (broiler), or cook directly on the BBQ for 2–4 minutes over medium-high heat, turning once, until lightly charred and just tender.
Assemble the salad:
- Spread the yoghurt across the base of a serving platter. Arrange the asparagus and broad beans on top. Scatter with pistachios and extra mint leaves.
Serve:
- Drizzle with a touch more olive oil and serve immediately.
- For a light lunch, top with a poached or soft-boiled egg.
Video
Nutrition
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So good 😋👏