Griddled asparagus

Griddled asparagus

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
700g asparagus, (at least 3–4 large spears per person)
2 tablespoons extra virgin olive oil, plus extra to drizzle
50g manchego or pecorino cheese
salt
freshly ground black pepper

Method

  1. Wash and prepare the asparagus, dry and turn through the olive oil in a bowl to coat fully. Shave the Manchego, using a swivel vegetable peeler.
  2. Heat a griddle pan over a medium to high heat and griddle the asparagus in batches for 5–8 minutes, depending on size. Turn the asparagus occasionally to allow it to caramelise on all sides and cook evenly until tender.
  3. Pile the asparagus onto a plate, drizzle with a little extra olive oil and sprinkle over some cheese shavings. Season with salt and pepper.

Variation

  • Griddled asparagus with roasted vine tomatoes: Omit the cheese shavings. Place 4 small vines of cherry tomatoes in a roasting tin. Drizzle with 1–2 tablespoons extra virgin olive oil and sprinkle with salt and pepper. Roast in an oven preheated to 200ºC, for 15–20 minutes until the tomatoes are just softening and their skins are just starting to burst. Combine with the asparagus once griddled and use the oil and tomato juices to drizzle over the asparagus and tomatoes.
Tags:
Leiths School of food and wine
cookery course
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