Skewered Asparagus with Asian Mayonnaise

Serves 4

Cooked on a BBQ, view our full range of barbecues here.


For the asparagus

  • 20 asparagus spears
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • Salt and pepper

For the Asian mayonnaise

  • 125ml low-fat mayonnaise
  • 2 tbsp Thai green curry paste
  • ¼ tsp wasabi paste
  • 1 small bunch fresh coriander, stems removed and finely chopped
  • Juice of 1 lime
  • 1 lime, quartered


  1. To prepare the asparagus, hold each spear about halfway down and bend until it snaps, then discard the tough woody end. Line up 5 spears next to each other on a chopping board and insert a skewer just below the tips. Insert another skewer 2.5cm from the base. Repeat with the remaining 15 spears
  2. Prepare and light the grill according to the instructions.
  3. Brush the asparagus with the oil, sprinkle over the sesame seeds and season with salt and pepper.
  4. When the grill is ready, cook the asparagus in 2 batches. Grill for 2-3 minutes each side, turning with tongs.
  5. Meanwhile, mix all the mayonnaise ingredients together, season to taste and spoon into two serving bowls. Serve immediately with the grilled asparagus and fresh lime wedges