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grilled asparagus with olive oil, lemon and parmesan
© David Loftus

grilled asparagus with olive oil, lemon and parmesan
servings
4
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There are many different types of asparagus available these days – thick ones, thin ones, baby, green, wild, white and even absolutely huge ones! Apart from their visual appeal, the real difference between them is their taste. They range from firm and nutty to soft and silky. Here’s one of my favorite ways of cooking asparagus to serve as a side dish or starter.

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.


• from Jamie at Home

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tried this recipe or a similar one? share your tips...
1. by holly on Thu 09 Dec 2010 @ 18:28

Hi Jamie!
Just to let you know i love this recipe and use it all the time, but there is just one thing buging me...
The fact you spelt with wrong!!! haha it may be little but it really bugged me :) you spelt it:
' wtih' haha its in the last line, when you tell us to grate or shread the parma over the asparagus. haha :)
I am sorry to be picky :L
lots of love Holly xxxx

2. by Cvita on Sun 08 Aug 2010 @ 22:03

i had some asparagus from the other day and i decided to try this recipe. just perfect..

3. by Azaia on Mon 06 Jul 2009 @ 15:57

alisa - Look at this link http://www.jamieoliver.com/recipes/vegetarian-recipes/white-asparagus-with-smashed-mint-and-le

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