Barbecued Asparagus With Balsamic Dressing

Asparagus With Balsamic Dressing, handyman magazine

For a classic barbecued side dish, you cannot go past asparagus. Asparagus is a cinch to cook on the barbie and goes with just about any meat, fish or pasta dish. 

Preparation time 5 mins

Cooking time 15 mins

Serves 4


500g asparagus, trimmed
1 tablespoon olive oil
6 large cloves garlic
4 eschallots
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon mixed chopped
Fresh thyme, sage  and rosemary

Step 1

Preheat a barbecue hotplate to medium-high heat.

Step 2

Combine the asparagus and half of the oil in a large bowl, then use your fingers to rub it in so that all the spears are well coated. Cook the asparagus over direct heat for 5-10 minutes, depending on the thickness of the spears, until they are softened and slightly browned. 

Step 3

Peel the garlic and eschallots, cut them into quarters, then drizzle over the remaining oil. Cook on the hotplate over direct heat, turning occasionally, for 5 minutes or until golden and tender.

Step 4

Place the asparagus, garlic and eschallots on a serving platter, season with salt and pepper, to taste, and sprinkle with the vinegar and herbs. Serve immediately, or set aside for a few hours to allow the flavours to develop, then serve at room temperature.

TIP You can cook this dish in advance as it can be served at room temperature.

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