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Barbecued asparagus with roast capsicum salsa
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant asparagus and red pepper salsa adds holiday charm to your Christmas spread.
Ingredients:
  • 3 red capsicums, halved, seeded
  • 2 ripe tomatoes, halved, seeded, finely chopped
  • 1 small red onion, finely chopped
  • 40.00 ml balsamic vinegar
  • 36.40 gm extra virgin olive oil
  • 6 bunches asparagus, trimmed
Instructions:
  • Preheat the grill on high heat. Grill the capsicums, skin-side up, for 8-10 minutes until they are charred and blistered. Place them in a heatproof bowl, cover with a plate or foil, and let sit for 10 minutes to help loosen the skin. Peel the capsicums and finely chop the flesh.
  • In a bowl, mix together capsicum, tomato, onion, pine nuts, vinegar, and half of the oil. Season to taste with salt and pepper.
  • Drizzle the asparagus with the remaining oil and preheat a barbecue or char-grill on high. Cook the asparagus for 2-3 minutes until bright green and tender-crisp. Remove from heat and set aside one-third of the asparagus for later (see note).
  • Arrange the rest of the asparagus elegantly on a generous serving platter and generously top with the vibrant capsicum salsa. Serve promptly to enjoy its fresh flavors.

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