This recipe comes from the Asparagus Growers in Victoria, and it is quite a Summer hit. It is the recipe attached to the bunches of Asparagus we buy in the shop. With the BBQ (Grill) heated to roast some eggplant, it seemed perfect to throw the Asparagus on too. The asparagus spears are coated in a yummy dressing with cumin and coriander powder before being quickly grilled on the BBQ hotplate. Straight to the table from there, it is a quick and easy recipe.
AND we put the leftover oil-lemon juice-spice mixture to good use in the Grilled Eggplant with Tahina (the reason the eggplants were being roasted). A perfectly timed coincidence.
Feel free to browse all of our Asparagus recipes and all of our BBQ recipes. Or take some time to explore our Late Summer dishes.
BBQ’d Spiced Asparagus
0.33 cup olive oil
1 Tblspn lemon juice (my preference) or balsamic vinegar
1 tspn cumin powder
1 tspn coriander powder
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste
2 bunches asparagus
Preheat the BBQ plate (or a large pan over a high heat on the stove).
Combine the first 6 ingredients in a screw-top jar and shake well to combine.
Place the asparagus in a large pan or bowl and pour over the dressing. Toss the asparagus in the dressing until it is well coated.
Place the asparagus on the grill plate (or in the pan) and cook turning occasionally, basting with the dressing, for 3 – 4 minutes until bright green and just tender.
Remove from the BBQ or pan and place on a serving dish. Serve hot or warm.