Barbecued asparagus panzanella salad

Celebrate new season asparagus with this delicious recipe! With chunks of grilled sourdough, tender asparagus and juicy tomatoes, this salad is a must for your next BBQ

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Barbecued asparagus panzanella salad
  • 1 1/2 tablespoon extra virgin olive oil, plus 2 tbsp extra
  • 1/2 teaspoon ground oregano
  • 1 teaspoon dried basil leaves
  • 1 bunch asparagus spears, trimmed
  • 4 thick slices sourdough
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled
  • 4 roma tomatoes, chopped roughly
  • 1/2 bunch basil leaves, torn
  • 1/2 small spanish onion, sliced
  • sea salt and black pepper, to taste


Barbecued asparagus panzanella salad
  • 1
    Preheat barbecue or char-grill to high heat. Combine oregano, dried basil, salt, pepper and olive oil in small bowl; drizzle over asparagus.
  • 2
    Grill asparagus 3 minutes, until just tender. Cut into thirds. Grill bread 1-2 minutes each side, until toasted.
  • 3
    To make dressing: combine lemon juice with extra oil in a small mixing bowl.
  • 4
    Rub bread with garlic clove; tear into bite-size pieces. Add to bowl with asparagus, tomatoes and basil. Toss well to coat in dressing. Season to taste.