Chargrilled Asparagus & Spring Onions With Chive Flowers
Ready In: 13 mins
Serves: 2
Ingredients
- 12 large spears asparagus, trimmed
- 12 spring onions, trimmed
- chives and chive blossoms, to garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 lemon, cut into quarters
- salt and pepper, to taste
Directions
- Heat a griddle pan over a very high heat and add the olive oil – place the asparagus spears & spring onions in the pan, being careful that the oil does not spit and burn you.
- Cook for 2 to 4 minutes on one side, depending on the thickness and then turn over and continue to cook for a further 2 to 4 minutes. You are aiming for charred, but not burnt!
- Just before the end add the Balsamic vinegar and a little more oil if needed.
- Serve straight away with chopped fresh chives and chive flowers sprinkled over the top, and a lemon wedge per serving.
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