Wednesday, February 18, 2009

Chargrilled asparagus with mustard vinaigrette

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 10)
* Olive oil, to brush
* 4 bunches (about 40 spears) asparagus, woody ends trimmed
* Freshly ground black pepper
mustard vinaigrette
* 2 tbs white wine vinegar
* 1 tsp Dijon mustard
* 1 tsp wholegrain mustard
* 1 tsp extra virgin olive oil
* 1 small garlic clove, crushed
* 1/4 tsp caster sugar
* Salt & freshly ground black pepper

1. To make the mustard vinaigrette, place the vinegar, Dijon and wholegrain mustards, oil, garlic and sugar in a screw-top jar. Season with salt and pepper and shake until combined.
2. Preheat a barbecue or chargrill to medium-high. Lightly brush a little olive oil over the ridges of the grill. Place half the asparagus on the grill in a single layer. Cook, turning occasionally, for 2-3 minutes or until lightly browned and tender crisp. Transfer to a serving dish. Repeat with the remaining asparagus.
3. Drizzle asparagus with dressing and season with pepper.

Notes & tips
* You can make the mustard vinaigrette (step 1) up to 1 day ahead. Store in the screw-top jar in the fridge. Continue from step 2, 15 minutes before serving.

Australian Good Taste - Page 116
Recipe by Jan Purser


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