© David Loftus
grilled asparagus with olive oil, lemon and parmesan
method
This is a great combination. Parmesan, olive oil and lemon are wonderful with asparagus. Heat a large griddle pan and dry-grill the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus with a peeler.