Char-grilled asparagus

Char-grilled asparagus

By
From
The Natural Cook
Serves
1
Photographer
Laura Edwards

Sweet asparagus is an excellent candidate for the charred, bitter magic worked by the grill. It is best cooked on a charcoal barbecue, otherwise a griddle pan will do nicely. Always use lumpwood charcoal for cooking, as it is cleaner and gives a much better flavour. (Briquettes and instant charcoal contain flammable chemicals that taint the food.)

Ingredients

Quantity Ingredient
6 asparagus spears
light olive oil

Method

  1. Light the barbecue and allow the coals to turn white hot and then to cool a little, or heat a griddle pan over a high heat. Chop off the bottom 2–3 cm or so of the woody ends of the asparagus spears and save them to add to a stock or a soup. Roll the spears in the light olive oil, salt and pepper, then place on the heat. Allow to blacken just slightly, then turn to char the other sides. Serve immediately.

More char-grilled asparagus… and leftovers

  • With romesco sauce, this dish is wonderful.

Storage

  • Char-grilled asparagus will keep in a sealed container in the fridge for up to three days. Return it to room temperature to serve as a cold side dish or part of a salad.

Fattoush with socca

  • Socca is gluten-free and can be used to replace bread, so try adding it to Fattoush instead of pitta or flatbread, for a gluten-free version.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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