This simple barbecued asparagus recipe from Galton Blackiston makes a great vegetarian barbecue option. Serve these chargrilled spears with a delicate rapeseed oil mayonnaise. If you haven't got the bbq out, you can achieve a similar result by placing the asparagus under the grill. Serve alongside some other great british summer recipes
Method
1.
To make the mayonnaise, place the egg yolks, mustard and lemon juice in a food processor and whizz on a high setting. Turn the machine down to a low setting and slowly add the rapeseed oil - make sure the mixture does not spilt
2.
Once all the rapeseed oil has been added, turn off the food processor and pour the contents into a small bowl. Add salt and pepper to taste and transfer to the fridge until needed
3.
Place the asparagus into a large bowl. Pour in a few drops of rapeseed oil and 2 pinches of salt, mix to fully coat the asparagus
4.
Once your barbecue is ready, place the asparagus onto the grill until well coloured but not black - the asparagus should still have a crunch to them. Serve with the bowl of rapeseed mayonnaise
Send us feedback on this Barbecued asparagus recipe