2 bunches of Asparagus
Rice Bran Oil (enough to dip asparagus spears in)
1 tablespoon garlic
1 tablespoon basil
Salt & pepper to taste
1/2 cup egg mayonnaise
1 teaspoon Whittingtons Lemon Myrtle Curry Powder
Juice of 1 lemon
1 bunch of chives chopped finely
Mix together & set aside
Trim the ends of the asparagus stalks & dip in the oil, garlic, basil, salt & pepper mix. Flash on a hot BBQ. The spears MUST still be crisp. Serve immediately. NB. Caramelised balsamic vinegar also makes a great dip.
Serves: 4 – 6
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