GRILLED PARSNIPS WITH DIJON AIOLI

Serves:

6

1/2 cup (125 mL) mayonnaise 1 1/2 tsp (7.5 mL) Dijon mustard 1 1/2 tsp (7.5 mL) fresh lemon juice

1/4 tsp (1 mL) freshly ground pepper

1/8 tsp (0.5 mL) salt

1 clove garlic, crushed

3 large parsnips

2 tbsp (30 mL) oil

1/2 tsp (2.5 mL) salt

1. To prepare Dijon aioli, combine first 6 ingredients (mayonnaise through garlic) until blended. Cover and refrigerate until serving.

2. Cut parsnips into finger-like sticks. There should be about 5 cups (1.25 L). Cook parsnips in boiling salted water for 3 minutes; drain. Cool immediately in ice water; drain.

3. Combine oil and 1/2 tsp (2.5 mL) salt in a heavy plastic bag. Add parsnips and squeeze bag to coat parsnips with oil mixture. Remove parsnips from bag.

4. Place parsnips in a grill wok or on a grill topper. Grill over medium heat on natural gas barbecue, stirring occasionally, until lightly browned and tender, about 12-15 minutes. Serve with Dijon aioli.

GRILLED ASPARAGUS WITH MUSTARD SAUCE

Serves: 4

1/2 cup (125 mL) whipping cream

1 tbsp (15 mL) white wine vinegar 1 tbsp (15 mL) fresh lemon juice 2 tsp (10 mL) Dijon mustard 1/2 tsp (2.5 mL) salt, divided 2 tbsp (30 mL) olive oil

1/4 tsp (1 mL) freshly ground pepper

24 asparagus spears, trimmed

1. To prepare mustard sauce, use medium speed of an electric mixer and beat cream just until soft peaks form. Beat in vinegar, lemon juice, mustard and 1/4 tsp (1 mL) salt just until blended.

2. Cover and refrigerate for up to 2 hours.

3. Combine oil, remaining 1/4 tsp (1 mL) salt and pepper in a heavy plastic bag. Add asparagus and squeeze bag to coat asparagus with oil mixture. Remove asparagus from bag.

4. Grill asparagus over medium heat on natural gas barbecue, turning occasionally, until tender, about 5-7 minutes. Serve with mustard sauce.