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    Thursday, December 24, 2015

    Barbecued asparagus with roast capsicum salsa Recipe


     
    Barbecued asparagus with roast capsicum salsa Recipe
        Ingredients

        3 red capsicums, halved, seeded
        2 ripe tomatoes, halved, seeded, finely chopped
        1 small red onion, finely chopped
        1/4 cup (45g) toasted pine nuts
        2 tablespoons balsamic vinegar
        2 tablespoons extra virgin olive oil
        6 bunches asparagus, trimmed

    Barbecued asparagus with roast capsicum salsa Recipe
        Method

        Step 1

        Preheat a grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel and finely chop flesh.
        Step 2

        Combine the capsicum, tomato, onion, pine nuts, vinegar and half the oil in a bowl. Taste and season with salt and pepper.
        Step 3

        Drizzle the asparagus with remaining oil. Preheat a barbecue or char-grill on high. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Remove from heat. Reserve one-third of the asparagus (see note).
        Step 4

        Place the remaining asparagus on a large serving platter and spoon over the capsicum salsa. Serve immediately.

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    Item Reviewed: Barbecued asparagus with roast capsicum salsa Recipe Rating: 5 Reviewed By: Mrs. Chef
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