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Chargrilled asparagus

Chargrilled asparagus


No Easter feast is complete without seasonal asparagus on the side

  • Feeds 6 Feeds 6
  • Ready in 15 minutes

Each serving contains

  • Energy
    377kj 91kcal
  • Fat
    Med 9%
  • Saturates
    Low 5%
  • Sugar
    Low 9%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 4g

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  • 3 x 100g packs Co-op asparagus tips
  • 3 tbsp Co-op olive oil
  • 1 tbsp Co-op balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Co-op clear honey
  • Freshly ground black pepper


  1. Toss the asparagus tips with 2 tsp of the oil, using your fingers to make sure each spear is lightly coated
  2. Whisk together the remaining olive oil, balsamic vinegar, mustard and honey
  3. Season with black pepper and set aside
  4. Heat a large griddle or frying pan on a medium heat and add as many of the spears as you can fit easily in one layer
  5. You?ll need to do this in 2 or 3 batches
  6. Cook for 3-5 mins, turning occasionally, until the asparagus is lightly charred on the outside and tender when pierced
  7. Keep warm while you cook the rest
  8. Whisk the dressing again, drizzle over the asparagus and serve