Asparagus With Chilli Jam

Heat the BBQ to a very high heat. If your asparagus is in the fridge, take it out and bring it to room temperature a little while before starting.

In a large bowl, add the asparagus spears along with the rapeseed oil, malden sea slat and black pepper. Mix thoroughly to coat the vegetables accordingly.

Place the asparagus spears on the grill (the opposite ways the grill bars run!) and turn them every 30 Seconds to prevent them burning. Once they looked cooked or 3 Minutes has passed, remove them and place them on a plate.

Place the lime wedges on top of the asparagus spears and serve with Reclus Red Chilli Jam for dipping!