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.

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