Griddled asparagus with a ranch-style dip

In a large mixing bowl, whisk together the mayonnaise, buttermilk, chopped chives and the garlic and onion granules. Squeeze in a little lemon juice and season. Mix together and taste, adjusting the seasoning and lemon juice if needed. Keep to one side, or, if making in advance, leave covered in the fridge for up to 24 hours until needed.

When you are ready to serve, put a griddle pan over a high heat. Rub the asparagus with a little olive oil, then griddle, in batches, for around 3-5 minutes, turning as needed, until nicely charred but with a little bite. Serve straight away with the dip on the side. Any leftover dip that hasn't already been stored can be covered and refrigerated for up to 24 hours.