Char-grilled asparagus with pesto and parmesan

Char-grilled asparagus with pesto and parmesan

By
From
Meat
Serves
6
Photographer
Dean Cambray

Although most people steam or blanch asparagus, it’s actually a fantastic vegetable to grill on the barbecue. The pencil-thin spears are best for this, as they cook fairly quickly without burning. You could also use thick asparagus, but blanch it briefly before finishing off on the barbecue.

Serve as an accompaniment, or on its own as a starter.

Ingredients

Quantity Ingredient
500g thin asparagus spears
2 tablespoons olive oil
1 teaspoon salt
a generous pinch freshly ground black pepper
100ml Basil pesto
30g parmesan, shaved

Method

  1. Preheat a barbecue or griddle to high.
  2. Snap the woody ends off the asparagus and discard them. Toss the asparagus spears with the olive oil and season with salt and pepper. Cook over a medium–high heat, turning occasionally, until tender and lightly charred with golden stripes from the grill.
  3. Transfer the asparagus onto a serving platter, drizzle with pesto and scatter with parmesan shavings.
Tags:
Meat
Adrian
Richardson
La
Luna
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