Grilled asparagus with vegetable crumble - Raymond Blanc OBE

Ingredients

• 20 green asparagus spears, woody ends removed
• 150ml refined olive oil
• 3 tbsp olive oil
• 80g baby courgettes (about 2½), pulsed in a food processor for 30 seconds
• 80g cauliflower, pulsed in a food processor for 30 seconds
• 30g banana shallot, finely diced
• ½ red chilli, finely chopped
• 3 large pinches smoked paprika
• 1 pinch sea salt
• 80ml water
• 2 tbsp lemon juice
• 10g parsley, chopped
• 5g chives, chopped