Asparagus is a delicious vegetable and very nutritious too. Containing vitamins A, C,E and K, fibre and B vitamins you can eat it knowing it is doing you good. Tomatoes contain B vitamins, vitamin C, potassium and fibre; if we ate more vegetables such as asparagus and tomatoes more frequently we would help reduce our risk of many cancers and heart disease, a good reason to just eat more!
Preparation time – 10 minutes
Cooking time – 24 minutes
1 pack of HECK Chicken Italia sausages
2 x 125g packs of trimmed asparagus
75g radish, thinly sliced
30g parmesan shavings
1 handful of basil leaves, torn
2 tbsp extra virgin olive oil
100g sun blushed (semi dried) tomatoes
Balsamic vinegar spray (if you can’t readily find this in the shops, decant balsamic vinegar into a small spray bottle and use this instead)
When the BBQ is ready to start cooking, place the sausages onto the grill and cook for 15-20 minutes, turning every 5 minutes. Use a meat thermometer to check the food is ready to eat – insert into the sausages and if it reads over 74oC then they are safe to eat. Remove from the grill and leave to rest on a plate.
Now take the asparagus and add a few twists of black pepper and 1 tablespoon of olive oil, and mix well.
Place the asparagus on the BBQ or grill or chargrill pan and cook for 2 minutes, then turn over the asparagus and cook for a further 2 minutes.
Remove the asparagus from the grill and place into a shallow dish, add the sun blushed tomatoes, the remaining olive oil and a few sprays of balsamic vinegar.
Take the warm asparagus salad and divide between four plates. Divide the sausages on top of the asparagus salad and then scatter over the sliced radish and the torn basil leaves.
To finish, scatter over the parmesan shavings and serve.
This recipe was made using our Chicken Italia chipolatas, but works equally as well using our other Chicken varieties. Spring, Zesty, Simply, Smoky Paprika or Naked Chicken. You could also try it using our Thai-Style Turkey chipolatas!
Serving Size: 212.75g
Total Fat: 13.4g