Name: Asparagus with tomato
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1/4 cup (60ml) white wine vinegar; 2 teaspoon fresh lemon thyme leaves; 2 clove garlic, crushed; 2 red onions (600g), cut into wedges; 680 gram asparagus, trimmed, halved widthways; 250 gram cherry tomatoes, halved

Ingredients

1/4 cup (60ml) olive oil

1/4 cup (60ml) white wine vinegar

2 teaspoon fresh lemon thyme leaves

2 clove garlic, crushed

2 red onions (600g), cut into wedges

680 gram asparagus, trimmed, halved widthways

250 gram cherry tomatoes, halved

Method

1.Combine oil, vinegar, thyme, garlic and onion in large bowl. Drain onion; reserve vinegar mixture in bowl.

2.Cook onion on heated oiled barbecue until soft and browned lightly.

3.Cook asparagus and tomato, in batches, on heated oiled barbecue until tender.

4.Combine vegetables in large bowl with reserved vinegar mixture.

You need four bunches of asparagus for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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