Name: Grilled asparagus and mushrooms with anchovy dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 flat mushrooms (320g); 170 gram (5½ ounces) asparagus; 1 tablespoon olive oil; 1/2 red onion (50g), sliced thinly; 3 anchovies, drained, chopped finely; 2 tablespoon finely chopped fresh flat-leaf parsley; 3 clove garlic, crushed; 2 tablespoon lemon juice; 1/4 cup (60ml) olive oil

Grilled asparagus and mushrooms with anchovy dressing

The rich, earthy flavour of field mushrooms and the light, green taste of grilled asparagus are very different, but both pair beautifully with this anchovy dressing.

Ingredients

4 flat mushrooms (320g)

170 gram (5½ ounces) asparagus

1 tablespoon olive oil

1/2 red onion (50g), sliced thinly

3 anchovies, drained, chopped finely

2 tablespoon finely chopped fresh flat-leaf parsley

3 clove garlic, crushed

2 tablespoon lemon juice

1/4 cup (60ml) olive oil

Method

1.Make anchovy dressing. Combine anchovies, parsley, garlic, lemon juice and olive oil in a screw-top jar; shake well, season to taste.

2.Brush mushrooms and asparagus with oil; cook on heated oiled barbecue (or grill or grill pan) until tender, brushing with half the anchovy dressing during cooking.

3.Top vegetables with remaining dressing; serve with onion.

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