|BBQ Asparagus with Seeded Mustard and French Shallot Vinaigrette|
Joels Tips for buying asparagus: Commonly known as grass to growers and in kitchen jargon. Look for nicely compacted spear heads avoiding any that are looking open, slimy or spindly. The bottom cut ends should look freshly cut and not brown and dry. Now put your nose into the bunch and take a deep smell. The asparagus should smell of fresh greens not a wet sock! If it is a little smelly, chances are that the next day the tips will be slimy and starting to go off. When you get the asparagus home, cut off the bottom ends by 1 cm and place them standing in a little cold water. We use a 1 litre measuring jug with 50-100ml of water in the bottom. Keep in the refrigerator without wrapping. This will keep the spears nice and fresh for a few days. The recipe below serves 4 and if you follow the tips the taste will be there.
2 Tbsp olive oil
* Whisk together olive oil and sherry vinegar,
* Add French shallots and set aside.
* Preheat grill pan or BBQ over high heat until smoking.
* In a large bowl toss asparagus with olive oil, mustard, parsley and pepper.
* Place asparagus on grill pan or BBQ and cook about 2 minutes in total.
* Remove cooked asparagus to a platter. If serving cold, wait to dress the asparagus until you are just ready to serve.
* If you are serving the salad warm, drizzle with vinaigrette immediately and garnish with Parmesan cheese.
Recipe Courtesy Of Tarrah Laidman and Joel Owen run Urban Graze Cooking School in Kellyville. Phone 9862 3042 or www.urbangraze.com.au