Go Back
+ servings
Charred Asparagus with Mango-Tomato Salsa

Charred Asparagus with Mango Tomato Salsa

Charring is a great method for warm and crispy asparagus, that's not too soft on the inside. Then top with a refreshing mango tomato salsa for an early summer inspired recipe. Enjoy!
Course Appetizer, Side Dish
Cuisine gluten-free, soy-free, vegan
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 people
Calories 85kcal
Author Hannah Sunderani


  • 9 oz cherry tomatoes sliced (250g)
  • 1/4 cup radish chopped
  • 1/2 mango cubed
  • 2 tbsp cilantro finely chopped
  • 2 tbsp chives finely chopped
  • 1/2 lemon juiced, plus more if needed
  • pinch sea salt and pepper
  • 1 tbsp coconut oil
  • 1 bunch asparagus (315g)
  • more sea salt and pepper to taste


  • In a mixing bowl add sliced cherry tomatoes, chopped radish and cubed mango. Sprinkle with cilantro and chives, and drizzle with lemon juice. Mix to combine and season with salt and pepper. Let sit for 15 minutes to absorb flavours.
  • In a cast iron skillet add 1 tbsp coconut oil, bring to high heat. Chop the light ends off your asparagus and discard, keeping the fresh green tips. Toss asparagus into cast iron skillet and char, stirring often for 2-3 minutes, or until bright green and slightly blackened in places.
  • Transfer charred asparagus onto a serving tray and top with mango-tomato salsa. Sprinkle with more sea salt and pepper and serve.


Nutritional information is a rough estimate.


Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 445mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1521IU | Vitamin C: 39mg | Calcium: 40mg | Iron: 3mg