Great for the barbecue. When the sun shines again…….
Serves 6-8 as a starter
1 kg fresh British asparagus
50 g (1 ¾ oz) pickled ginger
3 tablespoons ground nut oil
3 tablespoons soy sauce
Salt and pepper
Snap each asparagus spear at the point it gets woody. Drain the pickled ginger.
Brush all the trimmed spears with oil and season with salt and pepper. Heat a griddle pan until hot and cook the asparagus, in a single layer, in batches if needed, for about 2-3 minutes turning frequently until tender.
Remove the asparagus spears to a large serving platter, splash with the soy and scatter with the pickled ginger.
© Annie Nichols