Asparagus with lemon vinaigrette
Grilled asparagus makes a terrific foundation for all kinds of sauces and toppings, like this bright, lemony version with seeds. The thick spears taste best when their texture is somewhere between crisp and tender, so get them off the BBQ before they turn limp.
Ingredients
Serves 4
Vinaigrette
4 tbsp extra virgin olive oil
1 tsp finely grated lemon zest
Juice of half a lemon
5g finely chopped dill
1 tsp sea salt
1 tsp Dijon mustard
½ tsp ground black pepper
28 thick asparagus spears, about 680g
Extra virgin olive oil
Sea salt & ground black pepper
Finely grated lemon zest
Method
1. In a bowl whisk together all the vinaigrette ingredients. Set aside until ready to serve.
2. One at a time, grasp the end of each asparagus spear and bend it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the stalk. Discard the tough ends.
3. Prepare the BBQ for direct cooking over medium heat (180° to 230°C).
4. Place 300ml of water into the wok.
Preheat the wok and steamer on your BBQ until the water is simmering. Steam the asparagus for 2-3 minutes until they are tender.
5. Flash grill the asparagus for about 30 seconds on each side to give them a little charring.
6. Toast the seeds in a small metal pan for no more than a few minutes.
7. Arrange the asparagus on a warmed platter.
8. Whisk the vinaigrette to recombine, then drizzle over the asparagus. Garnish with the seeds and little extra lemon zest.
