This recipe is an easy and super delicious way to prepare our locally grown asparagus and spring green garlic.

Serves 4

2 bunches asparagus spears, tough ends removed (see note below)

2 spring green garlic, cut to length of asparagus with ends trimmed.  Depending on bulb size cut lengthways to same thickness as the asparagus spears

2 tablespoons Cape Schanck Olive Estate Leccino extra virgin olive oil

finely grated zest of half a lemon

2 tablespoon fresh lemon juice

6 sprigs thyme, optional

sea salt

freshly ground pepper

Preheat a barbecue (with hood) to medium-high. 

Lay two sheets of foil measuring about 30 x 30cm each.  Divide the asparagus and spring green garlic in half and arrange in middle of each sheet of foil.  Drizzle over the oil, lemon juice and scatter over lemon zest, thyme (if using), a pinch of sea salt and a grinding of black pepper.   

Bring sides of foil along the length to meet in the middle, fold over to seal. Seal the ends.  Transfer parcels on to a baking tray.

Place baking tray on top of barbecue grill and close lid.  Cook for 10 minutes.  Carefully open parcels to check asparagus and garlic bulbs are just tender. 

Serve directly from foil parcel or arrange asparagus and spring green garlic on a platter.

Note: To remove tough ends of asparagus gently bend each asparagus spear until the tough end at the base snaps, then trim to neaten.

Fiona Hammond © October 2018

Mark Brancatisano