BBQ Asparagus w chilli cropped 1

Barbecued Asparagus spears served with chilli vinaigrette

Serves 4.

Directions

Trim the woody ends from the LeaderBrand Asparagus. Toss in olive oil, lemon juice and salt. Allow to marinate for 20 minutes.

Bring a pot of water to the boil and add farro. Cook for 20 minutes until tender. Drain and allow to cool. 

Make dressing. In a small bowl or glass jar whisk together the lemon juice, Dijon mustard, and red chilli. Whisk together and while whisking drizzle in the oiive oil until emulsified. Set aside.

Heat a grill plate or barbecue plate until hot. Place the LeaderBrand Asparagus spears on the hot plate and cook turning all the time for 6-8 minutes, depending on thickness. The asparagus should be tender, but not overcooked that it turns floppy and starts to break.

Mix half of the chilli vinaigrette through the cooled farro. Spread on a serving platter. Top with barbecued asparagus spears and garnish with a few microgreens. Drizzle over a little more chilli vinaigrette to serve. 

Can be served warm or cold.

 

BarbecueAsparagus spears served with chilli vinaigrette
Serves 4.
1/2 cup farro, washed
1 x xxg Leaderband Asparagus
2 tablespoons olive oil
2 tablespoons lemon juice
sea salt
To garnish, microgreens or fresh herbs
Chilli & chive vinaigrette:
¼ cup fresh lemon juice
½ teaspoon Dijon mustard
salt and freshly ground black pepper
1 red chilli, deseeded and minced
1 bunch chives, finely chopped
1/3 cup extra virgin olive oil
Trim the woody ends from the Leaderband Asparagus. Toss in olive oil, lemon juice and salt. Allow to marinate for 20 minutes.
Bring a pot of water to the boil and add farro. Cook for 20 minutes until tender. Drain and allow to cool. 
Make dressing. In a small bowl or glass jar whisk together the lemon juice, Dijon mustard, and red chilli. Whisk together and while whisking drizzle in the oiive oil until emulsified. Set aside.
Heat a grill plate or barbecue plate until hot. Place the Leaderband Asparagus spears on the hot plate and cook turning all the time for 6-8 minutes, depending on thickness. The asparagus should be tender, but not overcooked that it turns floppy and starts to break.
Mix half of the chilli vinaigrette through the cooled farro. Spread on a serving platter. Top with barbecued asparagus spears and garnish with a few microgreens. Drizzle over a little more chilli vinaigrette to serve. 
Can be served warm or co