John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 5 tbsp olive oil (best quality)
- 1 bunch of spring onions (cleaned, sliced up to the green part)
- 2 tsp herbal salt
- 1 tsp pepper (smoked tiger pepper from India)
- 1 tsp turmeric
- 1 tsp paprika powder, smoked, mild
- ½ tsp oregano
- 300 g cocktail tomatoes (washed, left whole, green can stay on)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
a wonderful side dish when grilling
Snap off the end of the asparagus and, if the stalks are thicker, lightly peel the bottom part. Place all the ingredients in a large bowl and mix gently, cover with cling film and let stand for at least 1 hour. Preheat the grill, place a grill mat on top, then place only the asparagus on the grill mat and grill it until it starts to brown. I have a gas grill and now place an iron pan on the side burner. Of course, this also works on another grill. Place it over direct heat. Then I add the asparagus and tomatoes with the seasoning mix and the spring onions and let it sizzle, turning regularly until the tomatoes start to burst. Done! Put the pan on the table and everyone can help themselves! If this is being served as a main course, use 1 kg of green asparagus, 600 g of tomatoes and 2 bunches of spring onions. As you can see in the picture, I served it with grilled goat’s camembert from an organic farm and pita bread. The crowning glory was a grilled duck breast. Once cooked, be sure to let it rest to prevent any meat juices from escaping. A wonderfully delicious meal!
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