Phil Vickery's Grilled Asparagus with Olive Mashed Potatoes & Sweet Vinegar Dressing



First make the mashed potatoes, place the warm mash into a bowl, add the milk and butter and stir well. Finally add the nutmeg, chopped olives and chives and mix well. You may need to add a little more milk to get a smooth, but not runny mash cover and keep warm.

Next place the onion into a bowl, add the water, mustard, vinegar and a good seasoning of salt and pepper. Its good to put the salt and pepper in at this stage so they dissolve.

Gradually add the oil in a thin stream until you have a nice dressing, if the vinaigrette splits then don’t worry too much, just make sure you stir well before serving.

Heat a griddle or frying pan, brush the asparagus spears with the olive oil and season well.

Place in the hot griddle pan and cook for 2-3 minutes on each side, so they take a nice colour.

You may have to cook in a couple of batches. The asparagus will become limp.

To serve, spoon a nice blob of mash into the middle of a hot plate, lay 5 pieces of cooked asparagus over the mash and finally drizzle over a little dressing.

Don’t go overboard with the dressing, it’s very powerful.

A nice glass of chilled Sauvignon Blanc is perfect accompaniment.


Prep time: 20 Minutes

Cook time: 15 Minutes

Serves: 4

  • 20 English, young, asparagus spears

  • 2 tbsp olive oil

  • ½ small onion, chopped very finely

  • 3 tbsp Balsamic vinegar

  • 1 tsp Dijon mustard

  • 2 tbsp cold water

  • 5 tbsp sunflower oil

  • salt and freshly milled black pepper

  • 450g raw, peeled potatoes cooked until soft and mashed

  • 75g melted unsalted butter

  • 150mls approx warm milk

  • pinch ground nutmeg

  • 20 pitted black olives chopped roughly

  • 2 tbsp roughly chopped chives