Easy Griddled Asparagus
Griddling is one of the easiest ways to cook asparagus, producing deep flavour and perfect crunch.
- 2 tsp olive oil
- 10 baby asparagus spears
- 2 slices sourdough bread - (optional)
Trim the asparagus by snapping or cutting away the woody ends. Split any of the thicker ends.
Place the asparagus in a sieve over a sink. Pour a kettle of boiling water over to blanch. Give the asparagus a quick shake to remove any water clinging to the stems.
Heat a griddle pan over a hot, but not too fierce heat. Brush the olive oil over the asparagus spears. Do the same with the bread, if making bruschetta.
Cook the bread for a few minutes each side, pressing it onto the pan with a spatula. Cook the asparagus for a couple of minutes, turning half way through.
Serve the asparagus on the brushetta with a drizzle of extra oil and a sprinkle of sea salt.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 241kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 244mg | Fiber: 3g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 4mg