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Griddled asparagus recipe
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Cooking asparagus in a griddle pan gives it a lovely charred flavour, don't go too long or they'll become too flexible and difficult to chew. Cook until bright green, charred, slightly softened but still snap-able then serve with your favourite meats, breads or dips. See method
Each serving contains
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Energy
280kj
67kcal
3%
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Fat
4g
6%
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Saturates
2g
11%
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Sugars
3g
3%
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Salt
0g
0%
of the reference intake
Carbohydrate 2.6g
Protein 3.7g
Fibre 2.7g
Method
Cooking asparagus in a griddle pan gives it a lovely charred flavour, don't go too long or they'll become too flexible and difficult to chew. Cook until bright green, charred, slightly softened but still snap-able then serve with your favourite meats, breads or dips.
- Snap off the ends of the asparagus, or trim off any woody texture at the base. Meanwhile, heat a griddle pan over a high heat, then add the asparagus in batches. Cook for 3-4 minutes on each side, until the asparagus is lightly charred and tender.
- Transfer to a serving dish and add the butter. Toss well to coat and season with salt and lots of black pepper. Squeeze over the lemon juice, just before serving.