Photo by Tamara West
Warren Elwin wraps it up, for convenient, mess-free barbecue cooking...or cook them in the oven if the rain is persisting. Makes 3 parcels.
- Whisk together Dijon mustard, sherry vinegar, walnut oil, grapefruit or orange zest, and a good squeeze of the juice.
- Slice asparagus in half and toss with the sauce. On to 3 sheets of foil lined with baking paper, arrange the bottom ends of asparagus to form a raft, add the top ends, season with salt and pepper and wrap tightly in the baking paper, then fold the foil into a parcel.
- Cook on a hot barbecue for 5 minutes until just tender. Serve as is, or sprinkle with fresh chervil or parsley.