Asparagus parcels

Tamara West

Warren Elwin wraps it up, for convenient, mess-free barbecue cooking...or cook them in the oven if the rain is persisting. Makes 3 parcels.

Ingredients

1 tsp	Dijon mustard
1 tsp	Sherry vinegar
1 tsp	Walnut oil
1	Orange, or grapefruit, use 1 tsp of zest plus a good squeeze of juice
2 bunches	Asparagus (Main)
1 handful	Chervil, or parsley, freshly chopped

Directions

1. Whisk together Dijon mustard, sherry vinegar, walnut oil, grapefruit or orange zest, and a good squeeze of the juice.
2. Slice asparagus in half and toss with the sauce. On to 3 sheets of foil lined with baking paper, arrange the bottom ends of asparagus to form a raft, add the top ends, season with salt and pepper and wrap tightly in the baking paper, then fold the foil into a parcel.
3. Cook on a hot barbecue for 5 minutes until just tender. Serve as is, or sprinkle with fresh chervil or parsley.

Check out Warren's other mess-free barbecue recipes

• Fruit salad parcels
• Kumara, potato and fennel parcels
• Scallop and prawn parcels