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Griddled Asparagus with Parmesan
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82_asparagus.jpg
Asparagus is seasonal in May and June - so make the best of it while you can!

Category:
Recipes

Town/Region: Not applicable


Details: Seasonal in May and June, Asparagus is an amazing vegetable. Cooked well and dressed simply, as here, it is a real treat. I would say this would serve four as a starter, or two as a main.

This recipe is taken from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham.

Ingredients
24 large cooked asparagus spears
extra virgin olive oil
salt and pepper
2 hard-boiled organic eggs, peeled and chopped
75 - 110g / 3 - 4 oz Parmesan cheese
lemon wedges, to serve

How to make it:
Heat a ribbed cast iron gril (or a grill if you don't have one). Brush spears with some of the oil, and cook until nicely charred on all sides. Transfer to a dish, season lightly and sprinkle with chopped eggs. Using a potato peeler, shave slivers of Parmesan over the spears drizzle with more oil and serve with lemon wedges.



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