Asparagus – Griddled with Sherry Vinegar and Parmesan – Amy’s Indoor picnic

The weather defeated Amy’s picnic on Hampstead Heath, so we had it here in the studio….….amongst the 80’s picnic fare of Wotsits, cheese and pineapple hedgehogs, monster munch, butterkist popcorn, doughnuts, sausage rolls, scotch eggs, egg and cress sarnies and wham bars………I managed to slip in some griddled asparagus.

1. Snap off any tough stems of asparagus and toss together with a little olive oil and salt and pepper.

2. Griddle or barbecue the spears for 1 minute or two, turning once or twice, then tip into a bowl and splash with a little sherry vinegar.

3. Sprinkle with a little finely grated parmesan or pecorino and serve asap.


This entry was posted in April, Brunch, June, May, Sides & Salads, Starters, Supper, Vegetables, Vegetarian. Bookmark the permalink.

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