BBQ butterflied lamb with roasted asparagus

Great for entertaining a large group and the best part is you can hang out with your guests while this is cooking!

Ingredients

½ cup	White wine
3 Tbsp	Fresh herbs, rosemary, mint and thyme
4 cloves	Garlic, finely chopped
2 tsp	Soft brown sugar
2 Tbsp	Extra virgin olive oil
1 large	Lemon, zest and juice
1 ½ kgs	Lamb shoulder, butterflied (Main)
1 bunch	Asparagus

Directions

1. The day before your BBQ. Mix together the marinade ingredients. Place together with butterflied lamb in large container or freezer bag. Leave overnight for flavours to infuse the meat.
2. Preheat BBQ and when hot place lamb on hot plate or grill. Drizzle meat with more extra virgin olive oil. Cook 10 mins one side then turn and cook other side for another 10 minutes. Then turn over again and reduce to low heat and cook for additional 10 mins. Leave to set at room temperature for 15 mins before slicing the meat and serving.
3. Drizzle asparagus with sea salt and olive oil. Cook asparagus on BBQ until browned, about 5 minutes.