This show stopping dish of BBQ asparagus smothered with a macadamia herb crumb is sure to be your new dinner party go-to. This is seriously delicious and seriously healthy. Win-win! Serve them as an entree or a side next time you have mates over.
For the asparagus
3 bunches | Asparagus, ends snapped off (Main) |
1 drizzle | Olivado Extra Virgin Macadamia Nut Oil |
1 pinch | Mrs Rogers Himalayan Pink Salt |
1 pinch | Mrs Rogers Black Peppercorns, ground |
For the dressing
2 tsp | Bush Airborne Honey, melted (Main) |
1 | Lemon, juice only |
1 tsp | Lee Kum Kee Minced Garlic |
¼ cup | Olivado Extra Virgin Macadamia Nut Oil |
¼ cup | Hemp seeds (Main) |
1 pinch | Salt and pepper |
For the crumb
½ cup | Macadamia nuts (Main) |
2 slices | Stale white bread, blitzed into rough crumbs |
1 handful | Super Herb Parsley, roughly chopped |
1 handful | Superb Herb Oregano, roughly chopped |
1 handful | Mainland grated parmesan (Main) |
1 | Lemon, zest only |
1 pinch | Salt and pepper |
Directions
- In a fry pan over a high heat, toast the bread crumbs, hemp seeds, garlic, lemon zest & macadamia nuts in a generous drizzle of macadamia oil until golden and crunchy. Season with salt & pepper. Let cool.
- In a bowl combine the golden crunchy crumbs, parmesan, and herbs.
- In a separate bowl combine lemon juice, macadamia nut oil, honey, salt & pepper
- Heat the BBQ to high.
- Brush the asparagus with oil, sprinkle salt and pepper and BBQ until charred all over, making sure they still have a bite (nothing worse than overcooking your asparagus!). Take off the heat and spread out on a beautiful platter.
- Drizzle the asparagus with the dressing and sprinkle with the macadamia crumb.
- Devour while crunchy and hot!
More Fresh barbecue recipes:
BBQ mussel fritters and garlic lemon aioli
BBQ scallops and prawns with brown butter