BBQ Recipes: Charred Asparagus With A Broad Bean And Radish Salsa

By Alexandra Dudley

British asparagus is in season until the end of June, so take advantage while you can and try this seasonal summer BBQ recipe by Alexandra Dudley.


Asparagus is one of my favourite things about June and whilst it is in season I try to eat as much of it as I can. This is a great one for when you have the barbecue going but it is equally delicious if you just roast the asparagus in the oven. I like to pod the broad beans for that really bright bean colour and munch on their skins as I work my way through but if you are short for time do not worry about this. 

Serves 4

2 bunches asparagus
olive oil

for the salsa

Handful of broad beans, blanched (podded from skins if you wish)
Handful of radishes, finely chopped or sliced
1 red chilli, de-seeded and finely chopped
zest of a lemon
juice of half a lemon 
zest of lime 
1 tbsp of finely chopped mint
2 tbsp of olive oil

  • Combine all your salsa ingredients in a bowl and mix well. 
  • Rub the asparagus in olive oil and season with salt. 
  • Heat your barbecue/griddle pan to a high heat. If using the oven set it to 250 degrees fan setting. 
  • Grill asparagus for 5 mins either side (or leave them for 10 mins in the oven shaking half way through).
  • Arrange asparagus onto a serving plate. Spoon over salsa and serve. 


See Alexandra's plant-based BBQ recipes: Charred Herby Gem Lettuce With Lemon And Macadamia and Coffee, Banana, Almond Popsicles for dessert!

Discover 8 Refreshing Summer Drinks Recipes, perfect for accompanying your BBQ.

BBQ Recipes: Charred Asparagus With A Broad Bean And Radish Salsa