For me, asparagus is the pure taste of spring. It has a short season and is utterly delicious when eaten fresh and simply cooked.
I love asparagus steamed but I also enjoy it grilled for an extra layer of flavour which pairs well with the saltiness of the parmesan cheese. A final drizzle of good aged balsamic vinegar really finishes it off.
Heat a ridged grill pan until searingly hot.
Prepare the asparagus by snapping off the woody ends and discarding.
Place the asparagus spears on the grill pan in a single layer – Do this in batches if necessary.
When the spears have browned nicely, they are done. They should still be crisp.
Lay on a serving plate and season well. Grate over the parmesan and finish with a drizzle of balsamic. Serve at room temperature.
3 bunches of fat, super fresh English asparagus
50g organic Parmesan cheese
1 tablespoon aged balsamic vinegar
1 tablespoon olive oil
Sea salt
juices
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