Griddled asparagus

Cook: 20 mins - 30 mins

Easy

Serves 6
A special, quick and easy to prepare veg for a roast chicken dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal53
  • fat4g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.25g
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Ingredients

  • 600-800g/1lb 5oz-1lb 12oz medium asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • drops groundnut or vegetable oil
  • a few drops of balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

Method

  1. 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.

  2. 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.

  3. 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.

  4. To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.

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Comments (5)

cwwoodhams's picture
5

Delicious. It was so simple, the fresher the asparagus the better. The salt is important, as it brings out the flavour. I tried adding some bacon, which was going in another dish to the water as it boiled, that way I cooked the bacon and got my salted water!
The balsamic, is the final twist-exquisite!

SueChef1's picture
4

agree with all of the above - plus the fact that you boil briefly, cool immediately and then sort of stir-fry/griddle means they're guaranteed to be just right - ie not too soft!

kathryndonna's picture
5

A very simple way to cook and serve asparagus but when it's at its best you really don't need more. Delicious!

dibranchia's picture

Used this with a recipe from another issue: Fried egg and grated Parmesan on top of toast. Yummy!

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