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Asparagus and chorizo skewers recipe

Asparagus and chorizo skewers recipe

11 ratings

If you're looking for an easy barbecue side dish, try these speedy asparagus and chorizo skewers. Drizzle with a little paprika-spiced honey and serve with zingy lemon to really bring out the smoky flavours. They're dairy- and gluten-free, and ready in a flash. See method

Ingredients

  • 2 x 250g bunches asparagus, ends trimmed, spears snapped in half
  • 2 x 80g packs spicy chorizo slices
  • 2 tsp olive oil
  • 2 tbsp clear honey
  • 1 tsp smoked paprika
  • 1 lemon, sliced into wedges to serve

Each serving contains

  • Energy

    855kj
    206kcal     10%

  • Fat

    13g 19%

  • Saturates

    4g 22%

  • Sugars

    8g 9%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 8.3g Protein 13.8g Fibre 3g

Method

  1. Soak 16 wooden skewers in water for 10 mins. Line up 2 skewers and thread on a piece of asparagus so it's skewered by both. Roll up a chorizo slice and thread onto the skewers. Repeat to make 8, with 4 pieces of asparagus and 4 chorizo slices on each. Mix the honey and paprika.
  2. Preheat a griddle pan or barbecue until very hot. Drizzle the skewers with the oil and season. Cook for 1-2 mins each side until grill marks appear. Transfer to a plate and drizzle with the honey. Serve with the lemon wedges.

See more BBQ side dishes

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