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    Griddled Asparagus 2006

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    Griddled Asparagus 2006

    Serves: 2


    • 250g asparagus
    • 2 tbsp olive oil
    • Shavings of Parmigiano Reggiano
    • Freshly ground black pepper
    • Extra virgin olive oil


    1. Wash and trim 250g asparagus and toss in 2 tbsp olive oil. Preheat a griddle or frying pan and cook for 5-8 minutes, turning, until just tender. Serve immediately, drizzled with a little extra virgin olive oil and balsamic vinegar. Scatter over a few shavings of Parmigiano Reggiano and season with freshly ground black pepper.

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    Cook's tips

    Asparagus is very versatile and can be cooked in many ways.

    To steam
    Trimmed bundles should be steamed for 5-6 minutes.

    To boil
    Cook no more than one bunch at a time. Place the spears in a large pan of boiling water so they are just submerged, cover and boil for 4-5 minutes or until just tender.

    To griddle
    See recipe, above

    To roast
    Preheat the oven to 220°C, gas mark 7. Place the asparagus in a roasting tin and drizzle with a little olive oil. Cook for about 10-12 minutes, turning the spears half way through. The stalks should be just tender when pierced with the tip of a knife.

    To barbecue
    Lightly brush the spears with olive oil and barbecue for 3-6 minutes over a preheated barbecue, with the grill set high or over cooler coals so that the asparagus doesn't cook too quickly. Make turning the spears easier, by threading the asparagus sideways onto 2 skewers. This will enable you to turn the spears at the same time.

    To stir-fry
    Use the fine asparagus tips, and stir-fry in a wok with vegetable oil for 1-2 minutes only.


    Average user rating

    5 stars