Chargrilled asparagus with biltong, garlic and olive butter

Chargrilled asparagus with biltong, garlic and olive butter

Serves 4

Ingredients

100g unsalted butter, softened

1/4 cup (30g) Cheeki Chilli Biltong, finely chopped, plus extra to serve

2 tablespoons finely chopped kalamata olives

small handful chopped flat-leaf parsley

1 small garlic clove, crushed

1/2 teaspoon chilli flakes

2 bunches asparagus, trimmed

olive oil, to drizzle

      Combine the butter, chopped biltong, olives, parsley, garlic and chilli in a bowl. Season with freshly ground black pepper.  

      Heat a barbecue or place a chargrill pan over high heat. Drizzle the asparagus lightly with oil and toss to combine. Chargrill the asparagus for 2-3 minutes until lightly charred on both sides.

      Transfer the asparagus to a serving plate and dollop with biltong butter.  Serve immediately, with the remaining butter on the side.

       

      CHEEKI TIP: Form the biltong butter into a 2.5cm wide cylinder and wrap in baking paper, twisting the ends to seal. Refrigerate until firm and slice to serve.

      CHEEKI TIP: If asparagus is out of season, swap it with broccolini or corn on the cob.

      CHEEKI TIP: Try biltong butter on jacket or sweet potatoes, roasted baby carrots, steamed vegetables, steak or chicken.

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