date:May 23, 2014
the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2. To make the capsicum relish, 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 and set aside for 5 minutes (this helps lift the skin). Peel and discard the skin. Coarsely chop the flesh.
3. Heat the oil in a medium saucepan over medium heat. Add the capsicum, oni