Food - Barbecue it Right - Barbecued Asparagus with Mint and Lemon Oil

While today may actually be a little overcast, the general spring/summer weather here in the UK has been quite simply wonderful thus far.   As is the norm, picnics and barbecues are rife.  The first sign of a clear sky and us Brits take our cue to rush out and stock up on the raw ingredients in preparation for a summery, sizzling supper.

We wanted to share with you a simple, yet sensational, recipe for barbecued Asparagus with Mint and Lemon oil.  Right now, British Asparagus is in season, making it an ideal little side dish to run alongside the meaty principals.  Not only is asparagus rich in antioxidants but it is also rich in fibre, folic acid and potassium.

Ingredients
2 x bundles of fresh British asparagus (most nutritious straight after picking)
4 x tbsp Kuati's extra virgin olive oil w/lemon
2 x tbsp finely chopped mint leaves
50g parmesan shavings
A sprinkling of sesame seeds to serve
Sea salt to season

Method
1. Break the woody ends off the asparagus (the best way to do this is to hold the stalk at the bottom and bend until it breaks naturally separating the tough woody section from the tasty bit)
2. Place on a baking tray and coat with half of the oil and a sprinkling of sea salt
3. Grill the asparagus over the barbecue for approximately 2 minutes on either side (you may wish to skewer a few stalks together as above to keep the portions even)
4.Mix the remaining oil and freshly chopped mint
5.Place the cooked asparagus on the serving dish, drizzle with remaining oil/mint mixture and douse delicately with sesame seeds and parmesan shavings.

Could this recipe be any easier?  Why not mix it up and use our suggested dressing to make your own Halloumi and mixed vegetables skewers and serve with softly sunblush tomoatoes for a mediterannean feel.  Wash all of these delectable delights down with some of our delicious Fentimans Rose Lemonade, Dandelion & Burdock drink or Ginger Beer?