Meat Free Monday One day a week can make a world of difference

Grilled Norfolk Asparagus, Almonds, Saffron and Wild Chervil

Tom Oldroyd
  • Serves: 2 as a sharing plate
  • Preparation: 10
  • Cooking: 10
  • Passive: 30
  • Ready: 50

A delicate combination of flavours come together to create this spectacular dish, served at Oldroyd on Meat Free Mondays.


  • 4 asparagus spears, woody ends removed and stems peeled 1 inch up from the base
  • half a loaf of yesterday’s bread, crusts removed and roughly broken into 2 inch pieces
  • 500 ml almond milk
  • 50 g ground almonds
  • 2 cloves of garlic, finely grated
  • 100 g toasted flaked almonds
  • 20 ml early harvest arbequina olive oil
  • a pinch of saffron
  • 1 lemon cut in half
  • wild chervil for garnish


Place the bread, ground almonds, garlic and saffron in a bowl. Cover with the almond milk and leave to soak for 30 minutes. Then pass through a sieve, retaining the liquid for later.

Transfer the bread mixture into a food processor and blend until smooth, slowly adding the liquid to achieve a loose paste. Add most of the toasted flaked almonds (reserving a handful for garnishing) and the juice of half a lemon. Slowly add the olive oil to emulsify and season to taste with salt.

In salted boiling water, blanch the asparagus for 90-120 seconds (depending on size) and once cooked, submerge into iced water. Drain and pat dry.

Grill the asparagus on a hot griddle until nicely charred and warm through. On a plate give a generous spoon of almond sauce, place over the asparagus and garnish with flaked almonds, fresh wild chervil and a wedge of lemon. Finish with a drizzle of arbequina olive oil.

Additonal notes

Recipe courtesy of Tom Oldroyd and OLDROYD

OLDROYD is the first solo restaurant from former Chef Director of the Polpo Group, Tom Oldroyd. It opened its doors in 2015 in Islington and offers a daily changing European menu built around the best seasonal British ingredients. Mondays at OLDROYD restaurant are now exclusively meat free, with menus built solely of vegetarian and vegan dishes including Fritto Misto di Verdure with Zucchini Flowers, Violetta Artichokes & Wild Garlic, and Grilled Leeks Jersey Royals & Salsa Romesco. Everything on the Monday menu is vegetarian and vegan.

Twitter: @OldroydLondon
Instagram: @OldroydLondon

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