Charred Asparagus

By MiNDFOOD Magazine
Charred Asparagus
Preparation Time
Cooking Time
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  • 300g asparagus spears, washed and trimmed
  • 2 tbsp extra virgin olive oil
  • Finely grated zest of 1 lemon
  • ¼ cup small sage leaves
  • Lime and Chilli Mayonnaise: 3 free-range egg yolks
  • 1-2 cloves roasted garlic, crushed
  • 1 tbsp Dijon Mustard
  • Zest and juice of 2 limes
  • 500ml extra virgin olive oil
  • 1 green chilli, finely diced
  • 1 red chilli, finely diced
  • Lemon cheeks, to serve


To make lime and chilli mayonnaise, place egg yolks, garlic and mustard in a food processor or blender and pulse until smooth. Add the lime zest and juice. With the motor running, slowly pour in the oil. Once this has thickened to a mayonnaise consistency, season with sea salt flakes and freshly ground black pepper. Stir in the diced chilli. Cover and set aside.

Place asparagus on a tray or plate. Drizzle over oil, sprinkle over zest and season with sea salt flakes and freshly ground black pepper. Toss to coat. Heat a barbecue plate or grill pan over a medium to high heat. Grill asparagus spears across on an angle for 2-3 minutes each side until just tender and charred. Serve warm with lime and chilli mayo and lemon cheeks on the side.

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