I love asparagus! A grown-up worthy vegetable that reminds me of Junior (from  Veggie Tales, a video series for children from way back...)

When it is plentiful, I indulge in many ways, and tend to cook it by inspiration. So here is a simple little creation that I came up with using vegetables in my fridge. This would be great done on a BBQ, but I used my grill plate indoors on this wet May evening.

Ingredients: 

• A whole bunch or more of asparagus
• Maggie’s Hot and Sweet Chilli Sauce
• Maggie’s Ultimate Veg Spice
• 2 x sweet bell peppers
• 1 x red onion
• Some spring onions

Method:

Cut off the harder part of the asparagus spear (almost halfway) and set aside. Generously douse the asparagus tips in Maggie’s Hot and Sweet Chilli Sauce, heat a griddle/grill plate/BBQ till really hot and place the doused asparagus tips on… listen to that lovely sizzle and smell those wonderful aromas. These will take about 7 to 10 mins to cook to perfection, but remember to turn them over from time to time so they can brown and cook evenly.

While those are doing their thing, cut up the harder stalks of the asparagus and the spring onions into chunks. To a frying pan, add a drizzle of olive oil and heat on high till hot without burning. Add the spring onions and asparagus chunks, with a teaspoon or more of Maggie’s Ultimate Veg Spice and stir fry for 3 to 4 mins or more till just soft enough.

Cut the onion, sweet peppers, and plantains if you have them into chunks, sprinkle with more of the delectable Ultimate Veg Spice, and roast in a hot oven at 200°C for 15 mins or till soft and cooked through. Serve and enjoy.

Feel free to just cook the asparagus and serve with your BBQ if you desire. I hope you’re inspired!