FOR THE GRIDDLED ASPARAGAS:
Heat a griddle pan until very hot and add the asparagus and a pinch of salt. Cook for a few minutes until starting to soften before adding the olive oil, lemon juice and whole garlic clove. Allow to bubble for 30 seconds, season well and remove from the pan. Pour over the dressing and allow to cool. Refrigerate, once cooled, for up to four days.
FOR THE DAIRY-FREE PESTO:
Add all the ingredients to a blender, food processor or pestle and mortar and pulse or grind together until you have your desired texture. Taste to check the seasoning and adjust if necessary. Transfer to a clean dish and store in the fridge for up to one week.
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