Easy Griddled Asparagus

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A green plate with asparagus topped bruschetta and roasted tomatoes

4.50 from 2 votes

Griddling is one of the easiest ways to cook asparagus, producing deep flavour and perfect crunch.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time5

Total Time10

Ingredients

2 tsp olive oil
10 baby asparagus spears
2 slices sourdough bread - (optional)

Instructions

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.

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