Griddled asparagus
- Ruth Watson
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Serves 6
Easy
Cook: 20 mins - 30 mins
A star rating of 4.7 out of 5.7 ratingsRate
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A special, quick and easy to prepare veg for a roast chicken dinner
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 600-800g/1lb 5oz-1lb 12oz medium asparagus
- drops groundnut or vegetable oil
- a few drops of balsamic vinegar
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Nutrition: per serving
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kcal53
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fat4g
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saturates1g
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carbs2g
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sugars0g
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fibre1g
-
protein2g
-
salt0.25g
low
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Method
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step 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.
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step 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.
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step 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.
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step 4
To get ahead, you can prepare the asparagus to the end of step 1 and keep refrigerated for up to 24 hours.
Recipe from Good Food magazine, June 2002
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A star rating of 4.7 out of 5.7 ratings
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