Griddled asparagus
A special, quick and easy to prepare veg for a roast chicken dinner
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 20 - 30 mins
Vegetarian
- Cut (or break) off the woody ends from the asparagus. Boil the spears in a large pan of salted water for 3 minutes. Drain, then plunge the spears into ice-cold water to stop the cooking and set the colour. Pat the asparagus dry.
- Oil the spears lightly. Leave a large cast-iron griddle over a high heat until it's very hot, then arrange the spears on it in a single layer. (You may have to griddle the asparagus in two batches.) Reduce the heat to medium and cook the spears for 3-4 minutes. Turn them with tongs and cook for a few more minutes, or until the spears are tender to the point of a knife and lightly gilded.
- Transfer the asparagus to a serving platter and sprinkle on a few drops of balsamic vinegar. Serve while still hot, although the spears will also taste very good at room temperature.
- To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.
Per serving
53 kcalories, protein 2g, carbohydrate 2g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.25 g
Recipe from Good Food magazine, June 2002.
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http://www.bbcgoodfood.com/recipes/2283/
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Ingredients
- 600-800g/1lb 5oz-1lb 12oz medium asparagus
- drops groundnut or vegetable oil
- a few drops of balsamic vinegar
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Difficulty and servings
Serves 6
Preparation and cooking times
Cook 20 - 30 mins
Vegetarian
Ingredients
- 600-800g/1lb 5oz-1lb 12oz medium asparagus
- drops groundnut or vegetable oil
- a few drops of balsamic vinegar
Per serving
53 kcalories, protein 2g, carbohydrate 2g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.25 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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12 November 2008
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08 May 2009
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08 May 2009
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22 May 2012
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