Grilled Asparagus

by Jan Gardner


500gm asparagus, snapped
1 tablespoon of good quality olive oil
1/2 teaspoon sea salt
Freshly ground black pepper


Nothing heralds Spring like the first appearance of asparagus. It lets us know that all those other great Spring produce is almost upon us - something that makes us very happy at Ooooby.

Asparagus is the growing shoot of a fern like plant with subtle flavour and diuretic properties. The bottom third of each spear tends to be woody with the remaining being the delicate edible part. The best way to prepare asparagus is to hold each spear and give it a snap. The asparagus will naturally break where the woody tough portion meets the delicate top that you wish to cook.

Suited to various cooking methods - branching, roasting, stir/fry but grilling is one of my favourite ways. Try this simple method which really allows the subtle flavour of the asparagus to come out.

INSTRUCTIONS: Toss all ingredients together in a bowl. Heat grill - either BBQ or cast iron ribbed pan - til very hot. Add your asparagus to the grill. Rotate for 2-3 minutes, depending on the thickness of your asparagus. There should be some char marks. Serve with poached eggs and a good squeeze of lemon.

I love getting my box of fruits and seeing the delicious colours and smells as they ripen. I have some standard grocery items too and love the quality of the sourdough bread and eggs.

— Lucy, Nethergreen

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