Charring brings out the deeper, darker flavours in vegetables and fruit. While it is highly suspected that eating charred red meat can be dangerous, lightly charring vegetables is not. Charring red meat may create chemicals linked to an increased risk of a range of cancers. These chemicals result when muscle meats containing protein are cooked at high temperatures. While you would never want to eat burnt vegetables, giving them a light char is not a health risk.  You'll love the result! I broiled these asparagus spears to help bring out the deeper, darker flavours. Cooking this way creates a savoury smokiness. The outside of the spears blister a little and soften while the inside stays crisp.