BBQ-flavoured raw asparagus

A fantastic way to prepare asparagus that produces a delicious surprise! The asparagus are raw but look cooked, and have a lovely barbecue flavour. This unusual effect is created by the infusion method used.

Makes 1kg.

BBQ-flavoured raw asparagus

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pieces of charcoal



peanut oil



white asparagus AA



lemon, juice

As needed:


Maldon salt and black pepper

Preparation method

  • To make the charcoal oil, ignite a few pieces of charcoal, and let them burn until they glow completely white.
  • Allow to cool to approximately 200°C and then cover in one go with a generous amount of peanut oil. Add a tsp salt and allow to infuse for one day. Pour through a coffee filter or Superbag.
  • This oil can be stored for months and can be used for all sorts of dishes. Do be careful that you never add too much. The taste can easily become too powerful.
  • Peel the asparagus with a vegetable peeler.
  • Now use a vegetable peeler or food cutter to slice the asparagus into thin strips.
  • Mix the strips in a bowl with a few drops of charcoal oil and season to taste with salt, pepper, and lemon juice.
  • Place the asparagus in a vacuum sealer bag and pull vacuum. You will notice the asparagus turning transparent. The cells open up during the vacuuming process, enabling them to fully absorb the added liquid.

Serving suggestions

  • As part of a starter, e.g. with marinated salmon.
  • As part of a main dish, e.g. with grilled lamb chops.
  • As a basis for an unusual asparagus salad, e.g. with eggplant, zucchini, and couscous

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