Barbecued asparagus with hazelnuts and mint

Recipe: Barbecued asparagus with hazelnuts and mint


  • 4 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • 75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
  • 1/3 cup fresh mint leaves

Pomegranate dressing

  • 2 tbs pomegranate juice
  • 2 tbs extra virgin olive oil


  1. Preheat a barbecue grill or chargrill on medium. Using 1 bunch of asparagus, thread a soaked bamboo skewer crossways through the end of each spear, about 3cm from the base.
  2. Thread another skewer through the top of each spear. Repeat with remaining 3 bunches of asparagus. Spray both sides of the asparagus with oil.
  3. Cook on grill for 1 minute each side or until the asparagus is bright green, tender crisp and slightly charred.
  4. Set aside to cool slightly. Remove the skewers. Place asparagus on a serving platter. To make the pomegranate dressing, whisk the pomegranate juice and oil in a small bowl.
  5. Season with salt and pepper. Drizzle the pomegranate dressing over the asparagus and sprinkle with the hazelnut and mint.

Number of servings (yield): 10

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)