Griddled asparagus with a redcurrant jelly dressing
- 6tbsp red wine vinegar
- 6tbsp redcurrant jelly
- 4tbsp olive oil
- 1 shallot, diced
- 1tbsp chopped parsley
- 2 x 250g bunches asparagus, trimmed
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.