4. Tangy grilled asparagus
60ml balsamic vinegar
2 tablespoons canola oil
1/2 tablespoon of ground pepper
1 crushed clove garlic
24 trimmed asparagus spears
- Mix canola oil, balsamic vinegar, pepper, salt and garlic in a plastic bag.
- Apply asparagus and squeeze the bag to have a layer of asparagus and marinade. Then seal the bag. Wait for about an hour before separating asparagus from marinade. Remove marinade.
- Barbecue asparagus, turn it till it becomes tender for approximately 6 minutes
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