Grilled asparagus with Stilton butter and red onion chutney


For the chutney
  • ½ red onion, finely chopped
  • 1 tbsp brown sugar
  • 1 clove garlic, crushed
  • 3 tbsp balsamic vinegar
For the asparagus
  • 1 bunch asparagus, ends trimmed
  • olive oil
  • 15g/½oz butter
  • 30g/1¼oz Stilton cheese

Preparation method

  1. For the chutney place all of the ingredients into a small saucepan and cook over a gentle heat for fifteen minutes.

  2. For the asparagus, heat a grill pan and lightly brush the asparagus with oil.

  3. Grill until nicely charred on all sides for 4-5 minutes.

  4. In a small pan, melt the butter and add chunks of Stilton until melted.

  5. When ready to serve, plate up the asparagus, drizzle with the Stilton butter and place a spoonful of chutney on the side.

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