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Easy
By Jean Nel
Published 2014
I love the woody flavour from the braaied stems.
Combine the olive oil, spring onions, thyme and basil leaves and seasoning.
Remove the tough ends from the asparagus spears. Blanch asparagus and spring onions in boiling water for 1 minute. Drain and refresh in iced water. Dry asparagus and spring onion. Place in a dish.
Pour olive oil-herb marinade on asparagus and spring onions. Allow to marinate for 30 minutes or more.