Method

• 1.
  Heat a non-stick frypan over a high heat.
• 2.
  Add the freekeh and mix well to break it up. It’s often quite clumpy and hard from the packet. Cook for 1 minute to get heat on the grains and then add 2 tbs of water to create some steam. Toss everything together and stir-fry for 1-2 minutes until the water is absorbed. This will wake up the grains and make them lovely and tender. Transfer to a mixing bowl and add 1 tbs olive oil, half the lemon juice and a good pinch of salt and pepper. Mix well and leave to come to room temperature while you cook the asparagus.
• 3.
  Preheat a griddle pan over a high heat.
• 4.
  Toss the asparagus in the remaining oil and add a good pinch of salt. Griddle for 3-4 minutes on each side, or until charred and tender. This will vary depending on the size of the asparagus you use.
• 5.
  Tip basil and long green shallots into the freekeh and mix well. Transfer to a serving dish and top with the asparagus.
• 6.
  Mix mascarpone with the remaining lemon juice, rose harissa and some salt.
• 7.
  It will go quite thick so add 1-2 tbs of water to loosen it. You want thick, like a clotted cream, but silky smooth. Dollop onto the asparagus. Drizzle over a little olive oil and serve immediately.