- 2 big handfuls asparagus, about 800g
- 1 squeeze lemon juice
- olive oil
- sea salt
- freshly ground black pepper
- 1 block Parmesan, for grating
You will need to wash 2 big handfuls or 800g of whichever kind of asparagus you're using, with their woody ends snipped off.
This is a great combination. Parmesan, olive oil and lemon are wonderful with asparagus. Heat a large griddle pan and dry-griddle 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 wtih a speed peeler.