Beer Onions - great for the BBQ

As we head into barbecue season these are a great accompaniment to grilled meats - fantastic with sausages - a great all rounder.
Made with beer - you want something dark, but not too bitter.
The onions are cooked slowly - you are looking for the sweetness to come out.
You can make these in bulk - and I find they keep in the fridge for a good few days.

50g butter
1 tbsp oil
2 large onions - sliced
1 tbsp honey
1 tbsp wholegrain mustard
150ml beer

1 Melt the butter and oil in a large heavy bottomed pan that has a lid.
2 Add the sliced onions - give a good stir and cook gently, for 10 minutes, with the lid on.
3 With the onions now well softened, add the beer, honey and mustard.
4 Cook gently with the lid off until the beer has reduced and you are left with a relish like consistency - as in the photo.
5 Enjoy hot or cold - really great with sausages!!

Asparagus wrapped in pancetta - one for the BBQ

This is a really quick, really straightforward recipe - it's so simple it doesn't really need a recipe.
The 'bundles' can be cooked on the barbecue - which gives an added flavour - or under the grill.
The English asparagus season runs from St Georges day to the summer solstice and we are promised a bumper crop this year.
I used pancetta in the photo - but you can use any thinly sliced bacon, prosciutto or pancetta.
When the pancetta is cooked the asparagus will be cooked.
I have finished with a shop bought balsamic vinegar glaze (from Waitrose) - which works brilliantly to cut through.

1 bunch asparagus
1 pack pancetta
To dress - Balsamic vinegar reduction

1 Bend the asparagus spears until they break and throw away the woody end (younger, smaller asparagus may not require this)
2 Arrange the asparagus into small bundles - how many spears will depend on their thickness, probably a minimum of 2, a maximum of 5.
3 Wrap the bundles in the pancetta
4 Secure one end of the pancetta with a cocktail stick for cooking
5 Cook on the barbecue or under the grill.
6 As soon as the pancetta is crispy you are ready to remove the cocktail sticks and serve.
7 I drizzle with the Balsamic Vinegar glaze

Enjoy