Asparagus and halloumi skewers

Asparagus and halloumi skewers

Total: 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 356 kcal
, Fat: 29 g
, Carbohydrate: 5 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To blanch the asparagus

500 g green asparagus, lower third peeled
salted water, boiling
1 tbsp olive oil
¼ tsp salt


250 g halloumi, halved crosswise, cut lengthwise into approx. 2 cm sticks
16 wooden skewers
½ tbsp olive oil


3 tbsp olive oil
2 tbsp lemon juice
1 bunch peppermint, finely chopped
¼ tsp salt
a little pepper
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How it's done

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To blanch the asparagus

Halve the asparagus, blanch in boiling salted water for approx. 2 mins., drain and rinse in cold water. Mix the asparagus with the oil and salt.


Carefully thread the asparagus and halloumi onto two skewers, brush the halloumi with oil.

Charcoal/gas/electric grill

Cover and grill the skewers over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side.


Whisk together the oil and lemon juice, mix in the mint, season, drizzle over the skewers.

Good to know
Tip: Place the wooden skewers in cold water for approx. 30 mins. to prevent them from burning during cooking.

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