James Martin griddled asparagus recipe with redcurrant jelly dressing

Griddled asparagus with a redcurrant jelly dressing

This seasonal favourite with a fruity, smoky twist makes a great side or starter

By , 25 July 2016
Griddled asparagus with a redcurrant jelly dressing
  • Ready in: 15 mins
  • Serves: 4
  • Price: 96p per serving
Nutritional Info
Each 175g serving contains
  • Energy 456KJ 191KCAL
    10%
  • Fat med
    11.7g
    17%
  • Saturates low
    1.8g
    9%
  • Sugars med
    16.3g
    18%
  • Salt low
    0.02g
    <1%
of your reference intake.
Typical energy values per 100g: 456kJ/109kcal.
Ingredients
  • 6tbsp red wine vinegar
  • 6tbsp redcurrant jelly
  • 4tbsp olive oil
  • 1 shallot, diced
  • 1tbsp chopped parsley
  • 2 x 250g bunches asparagus, trimmed
Method
  • Place the vinegar, jelly, oil and shallot into a pan, bring to the boil then simmer until reduced by half. Add the parsley and season.

  • Put the asparagus onto a hot griddle pan and char for 3-4 mins until cooked.

  • Transfer to a plate, pour over the sauce, then serve.