date:Apr 28, 2014
Ingredients
4 bunches asparagus, woody ends trimmed
Olive oil spray
75g (1/2 cup) dry-roasted hazelnuts, coarsely chopped
1/3 cup fresh mint leaves
Pomegranate dressing
2 tablespoons pomegranate juice
2 tablespoons extra virgin olive oil
Method
1. Preheat a barbecue grill or chargrill on medium. Using 1 bunch of asparagus, thread a soaked bamboo skewer crossways through the end of each spear, about 3cm from the base. (See note.) Thread another skewer through th