Asparagus with Green Goddess Dip
Serves: 6
Ingredients
Recipe preparation
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1 kg asparagus
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2 tbsps extra-virgin olive oil
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1 tsp sea salt
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4 tbsps flat leaf parsley
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2 spring onions (white and light green parts only), coarsely chopped
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2 tbsps roughly chopped tarragon
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150 ml soured cream
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75 ml mayonnaise
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2 tbsps fresh lemon juice
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2 tbsps small capers, rinsed
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Asparagus is in season, so why not try this delicious recipe from Weber’s Barbecue Anytime cook book?
- Prepare the barbecue for grilling (direct method) over medium heat (180-230°C).
- Pulse the parsley, spring onions and tarragon in a food processor until finely chopped. Add the soured cream, mayonnaise and lemon juice and process until smooth. Add the capers and pulse until combined. Transfer to a serving bowl and refrigerate until ready to serve.
- Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear.
- Spread the asparagus on a large plate. Drizzle with the oil and season with the salt. Roll the spears in the oil until they are evenly coated.
- Brush the cooking grates clean. Grill the asparagus (laid at right-angles to the bars of the grate) over direct medium heat for 6-8 minutes, with the lid closed as much as possible and turning occasionally, until browned in spots but not charred. Remove from the grill and serve warm with the dip.