Buttery Fire Kissed Greens

Charred edges, smoky flavour, and drenched in garlic butter—this is how veg should always be done. Broccoli, asparagus, choi sum and spring onions, all kissed by binchōtan and finished glossy and rich.

Proof that the sides can absolutely steal the show.

Method

1. Prepare the vegetables
   Wash and dry all the greens. Keep the spring onions whole, halve thicker asparagus spears lengthways if needed, and ensure the broccoli florets are small enough to cook quickly.
2. Make the butter glaze
   Melt the butter gently, then stir in the garlic, soy sauce, salt, pepper, and lemon juice.
3. Prepare the Konro grill
   Light the Kasai Konro with binchōtan charcoal and allow it to reach a medium heat.
4. Start grilling
   Place the vegetables directly on the grill. Begin with the broccoli and asparagus as they take slightly longer. Use a basket/sieve for the broccoli direct over the coals for best coverage, adding oil to create the flame on the coal.
5. Turn regularly
   Grill for 6–8 minutes, turning frequently to get even charring without burning.
6. Add the delicate greens
   Add the choi sum and spring onions to the grill. Continue turning everything to cook evenly.
7. Butter and finish
   Brush all the vegetables generously with the butter glaze. Cook for a further 2–4 minutes until lightly charred and glossy.
8. Serve
   Remove from the grill and spoon over any remaining butter before serving. Top with flax seeds for extra crunch, flavour and some cheeky health benefits!.