3 Refreshing BBQ Dishes Perfect for the Spring Season

Winter is over and spring is here: the perfect time to enjoy a barbecue in your garden. The wind will still be cool and it’s great for having nice, hot dishes that everyone in the family can enjoy. Make these refreshing BBQ dishes perfect for the spring season and you’ll want them all year long!

Radishes with Rosemary Butter

What do you need:

• 1 kilo of radishes (2 cups of the reserved green ones)
• 1 stick unsalted butter, softened
• 1 cup lightly packed mint
• 3 tablespoons heavy cream
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped rosemary
• sea ​​salt
• Grilled bread of your choice, to serve

Melt about 4 tablespoons of the butter in a skillet over medium heat, stirring constantly, for 3 to 5 minutes or until browned. Remove from heat and let cool completely. Combine the browned butter with the remaining butter, heavy cream, lemon juice, rosemary, and sea salt. Place about 2 tablespoons of the mixture in a bowl and mix in the radishes. Season with sea salt. Cook on a preheated grill over high heat for 5 minutes or until crisp-tender. Toss grilled radishes with greens and mint, then serve with bread and the remaining browned butter.

Grilled mozzarella asparagus

What do you need:

• 32 large asparagus stalks, peeled, blanched for 1 minute
• 1/4 pound lightly salted fresh mozzarella, cut into 1/2-inch slices
• 1 shallot, finely chopped
• 1/4 cup plus 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon coarsely chopped flat leaf parsley
• 1/2 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• Chive flowers to decorate

Mix the shallot, lemon juice, parsley, salt, pepper and 3 tablespoons of oil. Toss the asparagus in the remaining olive oil. Cook the asparagus on a preheated grill over medium heat for 3 to 4 minutes or until tender. Divide grilled asparagus among 8 serving plates. Top each plate with a slice of mozzarella and chive flowers.

Leek Spring Treat

What do you need:

• 16 baby leeks, trimmed
• 2 plum tomatoes, peeled, seeded and chopped
• 1 garlic clove, minced
• 1 small ancho chile, seeded, softened (by soaking in hot water)
• 1 roasted red bell pepper, cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 3 tablespoons hazelnuts, toasted and chopped
• 1 tablespoon chopped flat leaf parsley
• 1/2 tablespoon sherry vinegar
• 2 thick baguette slices, toasted and cut into 1-inch pieces
• salt and ground black pepper

Combine the tomatoes, ancho, red bell pepper, hazelnuts, vinegar, and baguettes in a blender or food processor. Mix until smooth. While blending, slowly pour in 1/4 cup olive oil. To mix in a bowl. Add the parsley and season with salt and pepper. Brush the leeks with oil then cook on a preheated grill over medium-high heat for 3 minutes or until lightly charred. Served with prepared sauce.

Make your spring season more enjoyable with these refreshing barbecue dishes!