Grilled Asparagus with Blue Cheese Butter and Red Onion Chutney
Elevate your side dish game with this elegant recipe for Grilled Asparagus with Blue Cheese Butter and Red Onion Chutney. Perfectly charred asparagus spears are drizzled with olive oil and seasoned simply with salt and pepper, allowing their natural flavor to shine. They're then topped with creamy, tangy blue cheese butter, which melts luxuriously over the warm vegetables. To complete the dish, a sweet and savory red onion chutney adds a burst of complexity, beautifully balancing the richness of the butter. This recipe offers a stunning fusion of flavors and textures, making it an irresistible choice for dinner parties, holiday gatherings, or as a gourmet addition to any meal. Quick to prepare and easy to impress, this dish proves that seasonal ingredients can truly shine with the right accompaniments.
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Recipe Information
Ingredients
- 500 g asparagus spears
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g unsalted butter
- 50 g crumbled blue cheese
- 2 red onions, finely chopped
- 2 tbsp brown sugar
- 3 tbsp red wine vinegar
- 2 tbsp water
- 1 tsp thyme leaves (optional)
Instructions
Wash the asparagus spears and trim the woody ends.
Drizzle the asparagus with olive oil and sprinkle with salt and black pepper. Toss to coat evenly. Set aside.
In a small bowl, combine the unsalted butter and crumbled blue cheese. Mash together with a fork until well blended. Form into a log shape, wrap in plastic wrap, and refrigerate until firm.
To make the red onion chutney, heat a small saucepan over medium heat. Add the chopped red onions and cook for 5 minutes, stirring occasionally, until softened.
Stir in the brown sugar, red wine vinegar, water, and thyme (if using). Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the mixture is thick and jam-like. Remove from heat and let it cool slightly.
Preheat a grill or grill pan to medium-high heat.
Place the asparagus spears on the grill and cook for 3-5 minutes per side, turning occasionally, until tender and slightly charred.
Transfer the grilled asparagus to a serving platter and top with small slices or dollops of the chilled blue cheese butter.
Serve the asparagus alongside a generous spoonful of the red onion chutney. Enjoy immediately.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.6 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 476 mg | 37% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1513 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
