Grilled asparagus with harissa beans

BBQ asparagus on bean mash with lemon dressing. Photo by Babiche Martens.

I have used asparagus, but flat beans or broccolini are equally delicious to use as a scooper to enjoy this tasty dip. Mashing the beans with a fork is quick and effective in the great outdoors. No fancy gadgets required.

Ingredients

Beans

420g tin	butter beans
1 clove	garlic
1 Tbsp	harissa
2 tsp	lemon zest
¼ cup	lemon juice
1 Tbsp	cold water
Salt and pepper	to taste

Dressing

2 Tbsp	olive oil
2 Tbsp	lemon juice
1 tsp	harissa
3 bunches	asparagus

Directions

1. Drain the beans and place in a bowl. Add the garlic, harissa, zest, juice and water, then mash (a little chunky is great).
2. For the dressing combine the oil, lemon juice and harissa in a jar.
3. Break the ends from the asparagus. Toss in a little oil and chargrill on your fire or barbecue until cooked through.
4. Serve the asparagus warm with the dip alongside and drizzle of dressing.