Asparagus and Tomato Skewers with Honey Mustard-Horseradish Sauce
The perfect vegetarian kebab.
- 20g Dijon mustard
- 60ml clover honey
- 3 tbsps prepared horseradish, drained
- 2 tbsps finely chopped fresh mint leaves
- Salt and freshly ground black pepper
- 1 punnet cherry tomatoes on the vine
- Wooden skewers soaked in water
- 250g asparagus, trimmed
- Olive oil
Preheat the griddle or griddle pan.
Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste.
Put the tomatoes on the griddle and cook until charred on both sides. Cook the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.