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Asparagus and chorizo skewers recipe
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If you're looking for an easy barbecue side dish, try these speedy asparagus and chorizo skewers. Drizzle with a little paprika-spiced honey and serve with zingy lemon to really bring out the smoky flavours. They're dairy- and gluten-free, and ready in a flash. See method
Ingredients
- 2 x 250g bunches asparagus, ends trimmed, spears snapped in half
- 2 x 80g packs spicy chorizo slices
- 2 tsp olive oil
- 2 tbsp clear honey
- 1 tsp smoked paprika
- 1 lemon, sliced into wedges to serve
Each serving contains
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Energy
855kj
206kcal
10%
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Fat
13g
19%
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Saturates
4g
22%
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Sugars
8g
9%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 8.3g
Protein 13.8g
Fibre 3g
Method
- Soak 16 wooden skewers in water for 10 mins. Line up 2 skewers and thread on a piece of asparagus so it's skewered by both. Roll up a chorizo slice and thread onto the skewers. Repeat to make 8, with 4 pieces of asparagus and 4 chorizo slices on each. Mix the honey and paprika.
- Preheat a griddle pan or barbecue until very hot. Drizzle the skewers with the oil and season. Cook for 1-2 mins each side until grill marks appear. Transfer to a plate and drizzle with the honey. Serve with the lemon wedges.
See more BBQ side dishes