BBQ asparagus with crab and chilli crisp butter
- Side
- 4
- 30 minutes plus time for lighting the barbecue
Some vegetables were just made for grilling, and asparagus is definitely one of them; the spears blister and wrinkle over fire and their sweetness is intensified. Serving them with a compound butter will always be a good decision, and we’ve made a really fun one using chilli crisp oil for heat and pops of intense umami flavour. The crab adds a little bit of luxury, because why not? If you don’t like crab, however, this dish will be delicious without it. Store any leftover butter well wrapped in the fridge for a few weeks or the freezer for a couple of months.
Ingredients
Metric
Imperial
- 100g of butter, softened slightly
- 1 dressed crab, white and brown meat separated
- 1 lemon
- 1 tbsp of chilli crisp (we used Lao Gan Ma brand)
- 2 bunches of asparagus, trimmed of woody stalks
- 1 dash of vegetable oil, or groundnut oil
- 1 tbsp of chives, finely chopped
- salt
- freshly ground black pepper
Equipment
- Barbecue
Method
Light the barbecue and allow any flames to die down to hot embers
Combine the softened butter with the brown crab meat, zest of half the lemon and chilli crisp and mix well to combine. Transfer to the fridge to firm up again
- 100g of butter, softened slightly
- 1 dressed crab, white and brown meat separated
- 1 lemon
- 1 tbsp of chilli crisp (we used Lao Gan Ma brand)
Toss the asparagus with a small splash of oil and season with salt. Place on the grill, directly over the hot coals and cook for 4-6 minutes, turning regularly, until wrinkled and lightly charred
- 2 bunches of asparagus, trimmed of woody stalks
- 1 dash of vegetable oil, or groundnut oil
- salt
Divide the asparagus between four plates and top with a generous spoonful of the butter. Top each plate with a little white crab meat and grate over some more lemon zest and black pepper. Garnish with the chives
- freshly ground black pepper
- 1 tbsp of chives, finely chopped
Cut the lemon into wedges and serve with the asparagus
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