2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon ground cumin
1 teaspoon coriander leaves, chopped
1 clove garlic, crushed
2 bunches asparagus, wooden ends removed
- Combine oil, balsamic vinegar, cumin, coriander, and garlic in a bowl. Whisk together.
- Place asparagus in a single layer in a shallow dish. Pour dressing over spears and turn to coat.
- Heat the grill plate of a barbecue and cook asparagus until tender.
- Serve drizzled with extra dressing and a squeeze of lemon.
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