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How to make Barbecued asparagus and baby corn with chilli jam

Yield = 6
Prep time: 0:15
Cook time: 0:40
Total time: 0:55

Ingredients

  • 3 bunches asparagus, woody ends trimmed
  • 1 x 125g punnet baby corn, halved lengthways
  • 2 teaspoons olive oil
  • Lime wedges, to serve

Chilli jam

  • 1 red capsicum, quartered, deseeded
  • 1 brown onion, finely chopped
  • 1 ripe tomato, finely chopped
  • 1 tablespoon tamarind puree
  • 1 garlic clove, crushed
  • 2 teaspoons finely grated fresh ginger
  • 60ml (1/4 cup) fresh lime juice
  • 2 tablespoons finely chopped palm sugar
  • 3 long fresh red chillies, deseeded, finely chopped

Method

  • Step 1 To make the chilli jam, preheat grill on high. Cook the capsicum, skin-side up, for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag for 5 minutes (this helps lift the skin). Peel capsicum and discard skin. Finely chop the flesh.
  • Step 2 Combine the capsicum, onion, tomato, tamarind, garlic and ginger in a saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until onion is soft. Add the lime juice, sugar and chilli and cook, stirring occasionally, for 15 minutes or until the jam thickens. Set aside for 15 minutes to cool.
  • Step 3 Preheat a barbecue or chargrill on high. Place the asparagus and baby corn in a large bowl and drizzle over oil. Season with salt and pepper and toss to coat. Place on grill and cook, turning, for 3-4 minutes or until the asparagus is bright green and tender crisp. Transfer the asparagus and baby corn to a serving platter. Drizzle over chilli jam and serve with lime wedges, if desired.