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
500g asparagus, trimmed
1 tablespoon olive oil
6 large cloves garlic
Salt and pepper
2 tablespoons balsamic vinegar
1 tablespoon mixed chopped
Fresh thyme, sage and rosemary
Preheat a barbecue hotplate to medium-high heat.
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.
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.
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.