Griddled Spring Onions and Asparagus with a Romesco Sauce

In Jamaica we just love spring onions, or scallions. We often use the green parts for adding lots of flavour to dishes but here’s a recipe that uses the whole vegetable. If you had a barbecue on the go - and Caribbean cooking often does - you could use that for the scallions and asparagus. Indoors, it’s good to do them on a ridged griddle pan. The sauce gives a Caribbean twist to a Spanish classic and is the perfect partner to these veggies.