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Ingredients

3 red capsicums, halved, seeded
2 ripe tomatoes, halved, seeded, finely chopped
1 small red onion, finely chopped
1/4 cup (45g) toasted pine nuts
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
6 bunches asparagus, trimmed

Method

Step 1 Preheat a grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel and finely chop flesh.
Step 2 Combine the capsicum, tomato, onion, pine nuts, vinegar and half the oil in a bowl. Taste and season with salt and pepper.
Step 3 Drizzle the asparagus with remaining oil. Preheat a barbecue or char-grill on high. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Remove from heat. Reserve one-third of the asparagus (see note).
Step 4 Place the remaining asparagus on a large serving platter and spoon over the capsicum salsa. Serve immediately.

Barbecued asparagus with roast capsicum salsa

How to make Barbecued asparagus with roast capsicum salsa

Ingredients

Method