Griddled Asparagus
A special, quick, and easy vegetable side dish perfect for a roast chicken dinner.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Yield
6 servings
Ingredients
- 600-800g (1 lb 5 oz - 1 lb 12 oz) medium asparagus
- Groundnut or vegetable oil, for drizzling
- Balsamic vinegar, for drizzling
Instructions
- Cut or break off the woody ends from the asparagus.
- Boil the asparagus spears in a large pan of salted water for 3 minutes.
- Drain the asparagus, then plunge it into ice-cold water to stop cooking and set the color. Pat dry with a towel.
- Lightly oil the spears with groundnut or vegetable oil.
- Heat a large cast-iron griddle over high heat until very hot. Arrange the asparagus in a single layer on the griddle (you may need to work in batches).
- Reduce the heat to medium and cook the asparagus for 3-4 minutes.
- Turn the spears with tongs and cook for a few more minutes until tender and lightly gilded.
- Transfer the asparagus to a serving platter and drizzle with a few drops of balsamic vinegar.
- Serve hot or at room temperature. For make-ahead, prepare to step 1 and refrigerate for up to 24 hours.
Nutritional Information
Per serving: kcal 53, fat 4g, saturates 1g, carbs 2g, sugars 0g, fibre 1g, protein 2g, salt 0.25g