Chargrilled asparagus rolls with cress, capers and béarnaise sauce

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Chargrilled asparagus rolls with cress, capers and béarnaise sauce

Suitable for vegans
Category Main course
Serves 4
Preparation 10 mins
Cooking 5 mins

Rating: Rated 0 / 5 (0 ratings)

The starting point for this dish was asparagus with hollandaise sauce. To make this more of a meal – especially one which would be perfect enjoyed in the garden on a sunny evening – I've served charred asparagus in a crusty roll, with some delicious accompaniments, and opted for a béarnaise sauce, for an added hit of punchy flavour.
GO VEGAN: Make your own version of béarnaise sauce by mixing a little finely chopped shallot, tarragon and a squeeze of lemon juice into a vegan mayonnaise.


  • 250g asparagus
  • baguette
  • 2 small baby gem lettuces
  • 1 tbsp capers
  • sea salt and black pepper
  • olive oil, for grilling and drizzling
  • béarnaise sauce
  • punnet of cress
  • a few sprigs of tarragon, leaves picked (optional)


Stage 1

Dress the asparagus with a little olive oil, salt and pepper. Place a chargrill pan on a high heat and when really hot cook the asparagus until nicely blackened and charred. (This would be amazing cooked on a barbecue too.)

Stage 2

To assemble, cut a crusty baguette generously into four. Spread a good spoonful of béarnaise on each half, top with some baby gem leaves, cress, capers, the charred asparagus and a few leaves of tarragon, if using. Season and finish with a drizzle of olive oil.


Chargrilled asparagus rolls with cress, capers and béarnaise sauce


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 292g
  • Fat: 12g
  • Saturated fat: 1g
  • Protein: 9g
  • Carbohydrates: 36g
  • Sugars: 4g
  • Fibre: 4g
  • Salt: 0.89g

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