Andy Vermeulen’s Favourite Barbecued Asparagus
- By: Alain Bossé
- Serves: 6
- 1 lb (455 g)fresh asparagus
- ¼ cup (50 mL)extra virgin olive oil
- ¼ cup (50 mL)seasoned rice wine vinegar
- 2 cloves garlic, minced
Mix together olive oil, seasoned rice wine vinegar and minced garlic.
Coat fresh asparagus with mixture before putting it on the barbecue.
Grill until it’s a bit charred and serve.