Asparagus with Garlic and Basil

Asparagus Barbecued with Garlic and Basil

Asparagus wrapped in foil and cooked on the barbecue transforms into tender, vibrant spears that make a relaxed, seasonal accompaniment to an alfresco meal. The parcels trap fragrant garlic and shredded basil alongside a bright lemon note and olive oil so the green flavour sings. A foil parcel is essentially a tiny spa for asparagus, which seems entirely justified on a warm evening.

Garlic provides savoury depth while basil and lemon zest lift the palate, with extra virgin olive oil adding a silky finish and Maldon salt plus freshly ground black pepper for seasoning. The method keeps the spears succulent without fuss making this an elegant yet easy side for a barbecue spread or a simple garden feast.

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6 Portions

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Prep: 5 minutes
Cook: 10 minutes

Ingredients

2 large bunches of asparagus
1 garlic clove crushed
zest from 1/4 lemon
3 tbsp basil, shredded
2 tbsp extra virgin olive oil
maldon salt and freshly ground black pepper

Method

Asparagus with Garlic and Basil: Trim the woody bases of the asparagus and divide the trimmed asparagus spears among six 20-25cm squares of foil. Scatter a little garlic, lemon zest and basil over each portion, drizzle a little olive oil and season lightly. Fold in the sides of the foil to seal the asparagus in.
To Cook: Place the parcels over medium hot coals on the side of the barbecue and cook for 8-10 minutes until tender. Keep warm until ready to serve.