Thyme and garlic chargrilled snapper

Ingredients

1 clove	Garlic, crushed
1 Tbsp	Fresh thyme
¼ cup	Olive oil
1 to taste	Salt & freshly ground pepper
2 bunches	Asparagus, trimmed
4	Snapper fillets, roughly 150g each (Main)
1 to serve	Natural yoghurt
2	Lemons, cut into wedges

Directions

1. Place the thyme, garlic, oil, salt and pepper in a bowl and mix to combine.
2. Heat a chargrill pan or barbecue over high heat. Chargrill or barbecue the asparagus for 3-4 minutes or until tender. Set aside and keep warm. Brush the thyme mixture on the snapper and chargrill or barbecue for 3-4 minutes each side or until golden and cooked through. Serve with asparagus, yoghurt and lemon wedges. Sprinkle yoghurt with cracked black pepper for extra flavour.