Barbecued Asparagus Recipe

Recipe for Barbecued Asparagus sent in by: Granny Dumplin

Ingredients for Barbecued Asparagus:

• A bundle of asparagus spears (24 Spears)
• 1 tablespoon sea salt.
• 1 tablespoon of crushed Madagascar green peppercorns (Black peppercorns are ok).
• 2 tablespoons of good olive oil, preferably extra-virgin.

Method for Barbecued Asparagus:

1. Take the ‘blunt’ end of each spear in your hands and gently bend until it snaps. They will naturally break where the wood fibres end.
2. Tidy the ends of the spears with A knife. Reserve the  fibrous ends to make a Spring time classic asparagus soup.
3. Stand spears upright in tall jug add half tablespoon of salt and cover totally with boiling water then cover the jug.
4. Leave to stand for 10 minutes then transfer the spears to cold water to stop the cooking process and retain colour.
5. Drain and dry the cooled asparagus spears, place in container with remaining salt, pepper, oil and gently toss,  then chill for 1 hour or more in the fridge.
6. Char grill 3 -4 minutes each side and serve with one or better still both asparagus dips (see below)

Notes:

These are great served with the Yogurt and Coriander and/or the Pesto Cream Dip also from chef Granny Dumplin.