BBQ Spring Vegetables
24 Large asparagus speers, trimmed
4 Large field mushrooms
4 red onions peeled and sliced (thick)
2 Red Chillies chopped and deseeded
2 tsp olive oil
1 apple (diced)
2 tbsp chopped cucumber
4 tbsp chopped coriander
Juice of one lime
1 tbsp brown sugar
1 tbsp soy sauce
1 tsp thai fish sauce
Turn your BBQ on to High Heat
Add your thick sliced onions to the BBQ, drizzle with some olive oil prior to cooking for a tasty flavour.
Cook on the BBQ for 4 minutes until charred on each side. Transfer when cooked into a bowl or leave on the warming rack to keep warm.
Combine all the chillies, apple, cucumber, coriander, lime juice, sugar, soy sauce and fish sauce together. ALlowing time for the flavours to develop.
Whilst these are resting, add the asparagus and the mushrooms to the BBQ drizzling over some more oil as you do.
When they Asparagus and Mushrooms are tender and coloured, serve on a plate, alongside your combined vegetables, not forgetting to add your delicious charred onions to finish.