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
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.
Add butter and garnish with parsley.