Barbecued asparagus with pink peppercorn dressing

Once known as 'black gold', fresh pepper turns this asparagus side into a time-treasured classic.

• 2 1/2 tablespoons light olive oil
• 2 bunches asparagus, trimmed
• 2 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 shallot, finely chopped
• 1 tablespoon pink peppercorns, lightly crushed

Energy 532kJ	Fat saturated 2.00g
Fat Total 12.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 3.00g	Dietary Fibre g
Protein 2.00g	Cholesterol mg
Sodium 23.32mg

All nutrition values are per serve.

1. Step 1

   Heat a char-grill pan on high. Drizzle 2 teaspoons of the oil over the asparagus. Add the asparagus to the char-grill and cook, turning occasionally, for 2 minutes or until bright green and tender crisp. Transfer to a plate.

2. Step 2

   Place the remaining oil, vinegar, honey, mustard, shallot and peppercorns in a screw-top jar and shake until well combined. Season with salt and black pepper. Drizzle over the asparagus and serve immediately.

Serves 4 as an entree.