- 700 gms fresh asparagus, rinsed in cold water
- 2 to 3 tbsp canola or mild olive oil
- ½ tsp sea salt
- ½ tsp sugar
- zest of 1 lemon
Pick up an asparagus stalk with one hand just below the fluffy part and the other hand on the end and bend. The stalk will snap where it is tender. Place it on a baking sheet with sides. Repeat with all the stalks and arrange them on the sheet.
Drizzle oil over the asparagus and roll them back and forth to coat.
Place the sheet under the grill about 15 - 20cm from the heat and grill for four minutes only.
Sprinkle with sea salt and sugar. Roll them with a spatula to coat well, then spread out on a white platter, sprinkling with lemon zest.
Can be served warm, room temperature or cold.
If using a round platter, circle the asparagus, tips out, around the edge. Pile tomatoes in the centre.
For an oblong platter, spread the asparagus, tips out, along the ends and one side, saving a half-circle spot for the tomatoes in the middle of the other side.