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.