Chargrilled Asparagus with Salsa 
Makes 2 cups
2 bunches asparagus
SALSA
1 small red onion – finely chopped
1 red or yellow capsicum – cut into small dices
2 Tbsp basil
2 Tbsp Paul Newman’s light balsamic dressing
METHOD
- Snap woody ends off asparagus, wash cut into half
- Mix salsa ingredients together
- Asparagus can be cooked on a griddle pan or barbeque hot plate or in a heavy bottomed frying pan
- Arrange on a platter and top with salsa
