Grilled asparagus with Stilton butter and red onion chutney

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.