Chargrilled Asparagus & Spring Onions

Serves: 4

You will need

1 bundle British asparagus spears (300g)
1 bunch spring onions
1 tablespoon sunflower or groundnut oil
1 lime
Flaked sea salt (such as Maldon)


1. Heat a griddle pan to hot, about 10 minutes,
or light the barbeque. Wash the asparagus and trim off the wooden end. Wash the spring onions and peel off the outer layer, if necessary, leaving the root attached.

2. Brush the vegetables with a little sunflower or groundnut oil and lay across the smoking hot griddle. Cook for about 5-7 minutes, turning occasionally, or until the asparagus and spring onions are tender and blackened a little. The thin ends of the spring onions will get quite chargrilled and crispy - this is fine, they will taste great.

3. Remove to a serving plate, squeeze over the juice of the lime and season generously with flakes of sea salt. Eat immediately.

Recipe courtesy of

Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola

Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins

Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup

July issue on sale 7th June

Subscribe to our newsletter