Barbecued asparagus
It is not a coincidence that it is one of the most luxurious and seductive of vegetables.
Try as they might, the imported spears in late winter do nothing to excite me. You know the ones - they're thin and weedy like limp spaghetti and have a pale, lifeless colour, virtually no flavour and are unsatisfying to cook and eat.
Ingredients
- green, white and purple asparagus is ideal but, if that's not possible, use what is available.
- good extra virgin olive oil
- flaky sea salt
- freshly cracked pepper
- balsamic vinegar
Method
It's best to use fat spears for this recipe. A mixture of green, white and purple asparagus is ideal but, if that's not possible, use what is available.
Trim the woody ends as usual and toss the asparagus in some good extra virginolive oil. Roll the spears in a mixture of flaky sea salt and freshly cracked pepper. Heat the hotplate to medium and barbecue the spears about a minute each side, depending on their thickness.
Once done, place on a serving plate, dress with a little balsamic vinegar and serve as a vegetable to accompany your barbecued meat, fish or vegetables.
