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 people

Calories 85kcal

Author Hannah Sunderani

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Nutritional information is a rough estimate.

Nutrition