Grilled asparagus and baby carrots

MIKE CHERRY, HEAD CHEF OF NO. 4
Last updated 08:42 29/11/2012
Asparagus
Meredith Dyer
Imagine this with a dollop of sunshine.

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A bright, fresh dish perfect for summer.

Grilled asparagus and baby carrots

Ingredients (serves 4)

500g baby carrots, peeled

500g asparagus, peeled into stripes, ends snapped off

1 tsp olive oil

small bunch of Italian parsley

knob of butter

salt and pepper

 

Method

Blanch carrots in boiling, salted water for about 5 minutes and refresh in iced water. Combine oil, asparagus and carrots, salt and pepper. Barbecue asparagus and carrots for about 4 minutes.

 

To serve

Add butter and garnish with parsley.

 

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