Recipe: Grilled asparagus and artichokes with goat’s cheese and lemon oil

Chop off and discard (or keep for a broth) the bottom third or so of the asparagus at the point where it starts to become woody. Put the spears in a bowl of cold water and swish around with your hands to dislodge any sand.  

Squeeze some lemon juice from the lemon half into a large bowl of water. Cut away the top thirds from the artichokes. Halve the artichokes down through the stem. As you go, rub cut areas with the lemon half. Discard the outer woody leaves and trim away the dark green part from the stem. Remove the choke and spikey inners using a small, sharp knife and a pointy teaspoon, then drop the halves into the water bowl as they’re done. 

Make the dressing. Halve the garlic clove and remove the green centre spine if there is one. Chop roughly, then crush to a paste in a mortar with a dash of coarse salt. Scrape out into a small bowl and add the olive oil, lemon juice, and zest and whisk with a small whisk to combine. Season with extra salt and some pepper and whisk again. Taste and adjust as needed.  

Have your barbecue or coals heating. 

Put the asparagus on a rack about 15 cm (6 in) away from the coals or flames. Drain the artichokes and arrange them on the rack. Turn them over when they’re gently charred here and there and a bit softened. Take care not to char too much as it will spoil the flavour.  

Move both the asparagus and artichokes to a serving platter. Drizzle most of the dressing over immediately, so the heat takes the edge off the garlic. Crush some flaky salt between your fingers and scatter over the top. Shuffle gently to mingle. 

When just slightly cooled, add the goat’s cheese to the platter and then the rest of the dressing. Scatter the mint and basil over just before serving together with a grind of black pepper. Add an extra drizzle of oil on the plates if you like. 

Images and text from Now & Then by Tessa Kiros, photography by Manos Chatzikonstantis. Murdoch Books RRP $59.99.