SERVES 4
INGREDIENTS
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
1 teaspoon coriander leaves, chopped
1 clove garlic, crushed
2 bunches asparagus, wooden ends removed
Lemon wedges
METHOD
- Combine oil, balsamic vinegar, cumin, coriander, and garlic in a bowl. Whisk together.
- Place asparagus in a single layer in a shallow dish. Pour dressing over spears and turn to coat.
- Heat the grill plate of a barbecue and cook asparagus until tender.
- Serve drizzled with extra dressing and a squeeze of lemon.
AVERAGE QUANTITY | PER PORTION |
---|---|
Energy | 348.1kJ |
Protein | 1.9g |
Fat | 7.0g |
Glycaemic carbohydrate | 3.2g |
of which is sugar | 2.2g |
Fibre | 1.8g |