Ingredients

Ingredients

• 600g asparagus, trimmed
• 3 plum or vine ripened tomatoes, finely diced
• 1 garlic clove, crushed
• 1 tbsp. oregano, finely chopped
• 1 tbsp. flat leaf parsley, finely chopped
• Juice of 1/2 a lemon
• 1-2 tbsp. extra virgin olive oil
• Maldon salt and freshly ground pepper

Method

1. Asparagus: Bring water to a boil in a saucepan, add the asparagus and cook for 30 seconds to 1 minute (depending on their thickness). The asparagus should be blanched not cooked. Remove the asparagus from the water and refresh in ice cold water (a bowl with water and ice works well or place under a tap with cold water running).
2. Mainade: Mix the rest of the ingredients together in a bowl and add the cold asparagus. Set aside for at least 30 minutes before cooking.
3. To Cook: Remove the asparagus from the marinade and place on the side grills of a moderate barbecue (reserve the marinade). Cook for just 2 minuts turning after a minute. The asparagus should have grill marks and be tender with some bite. Remove the asparagus and toss in the reserved marinade. Set aside until ready to serve.
4. To Serve: Serve the asparagus hot or cold on individual plates or 1 large plate for guests to help themselves from.