Vale Family Magazine June and July
Your family magazine for the Vale of Evesham, Pershore and Broadway. Including what's on, days out, news, reader offers and competitions
Your family magazine for the Vale of Evesham, Pershore and Broadway. Including what's on, days out, news, reader offers and competitions
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BBQ Asparagus (The<br />
vegetable not the Gus Man but :)<br />
Rafts with<br />
seeds<br />
Evesham home<br />
of Asparagus<br />
Prep. time 10 minutes - Cooking time 10 mins - For 5<br />
Ingredients & Method<br />
16-20 Asparagus spears,<br />
about 500g/1lb 2oz (local farm shops)<br />
2 tbsp sesame oil<br />
1 tbsp soy sauce<br />
Soy sauce<br />
1 garlic clove, crushed<br />
2 tbsp sesame seeds<br />
With one h<strong>and</strong>, hold an asparagus<br />
stalk at its base. Bend the stalk over<br />
with your other h<strong>and</strong> – the asparagus<br />
will break where the woody part ends<br />
<strong>and</strong> the tender part begins. Discard<br />
the base. Place 4 or 5 asparagus stalks<br />
next to one another. Skewer them<br />
crosswise in two places – just below<br />
the tips <strong>and</strong> 3cm from the bottom –<br />
with slender bamboo skewers. You will<br />
end up with something that looks like<br />
a raft.<br />
In a small bowl, combine the sesame<br />
oil, soy sauce, garlic <strong>and</strong> sesame seeds<br />
<strong>and</strong> stir with a fork to mix. Brush this<br />
mixture on the asparagus rafts on both<br />
sides. Season the asparagus with a<br />
little salt <strong>and</strong> lots of pepper.<br />
Grill the asparagus on a barbecue or<br />
in a griddle pan for 4-5 mins per side,<br />
turning with tongs. Sprinkle with<br />
sesame mix as they grill.<br />
Source Recipe from Good Food magazine, May 2011<br />
V ale <strong>Family</strong> <strong>Magazine</strong> 2017 15
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