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
Ingredients
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.