Asparagus and Spring Onion Kebabs

Set your grill to 225-250 degrees for direct and indirect cooking.

This is such a light and refreshing dish.

Try and get medium sized asparagus, about as thick as your finger and similar sized spring onions. If the asparagus are too big they will be tough and woody, too small and they will dry out.

• Fresh ginger, freshly squeezed lime juice, Soy Sauce
• 8 Asparagus stems, 8 spring onions

In a jug or cup, squeeze the juice of half a lime, half a Tsp of finely grated fresh ginger, add 1 Tbsp of soy sauce. Leave to one side.

Trim your asparagus discarding the woody end, trim your spring onions to the same size. Then cut the spring onions in half lengthways, so you have 2 long pieces, not 2 short pieces.

Use 2 cocktail sticks, starting about 1/3^rd from one end, thread on – spring onion then asparagus, do this 4 times, repeat 1/3^rd from the other end so you have what looks a bit like a raft.

Place in a roasting tray and pour over the marinade, make sure they are all covered and leave for 15 mins.

Gently place on the direct part of the grill, being sure to place them at 90 degrees to the direction of the grill bars. You want to handle these as little as possible. Cook for 1-2 minutes each side before turning over. You want them charred not burnt. So don’t leave them unattended. When browned transfer to the indirect side to continue cooking, lid on for 3 minutes.

Dress with the remaining juice of the lime and sesame seeds or peanuts.