Griddled asparagus

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  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
low insalt0.25g


  • 600-800g/1lb 5oz-1lb 12oz medium asparagus
  • drops groundnut or vegetable oil
  • a few drops of balsamic vinegar


  • 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.

  • 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.

  • 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.

  • 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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