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Grilled asparagus with olive oil, lemon & Parmesan
Wash whichever kind of asparagus you’re using, with their woody ends snipped off.
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 black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus with a speed peeler.