There’s so much you can do with grilled asparagus (yep, like eat it!).
2 bunches (about 500g / 1 lb) plump asparagus 1 Tbsp extra virgin olive oil Spiralled zest 1 large lemon (use a lemon zester) Flaky sea salt Freshly ground black pepper to taste 2 Tbsp chopped toasted or roasted skinned hazelnuts
1 Wash and trim asparagus. Pat dry with paper towels. Put asparagus on a plate, drizzle with oil and massage each spear gently with the oil.
2 Heat a grill pan over a medium-high heat. Once it is hot, add about half the asparagus, keeping it in one layer (you will need to cook the asparagus in batches; if the asparagus is stacked it will steam). Cook, turning often, until lightly browned (don’t overcook, you want the asparagus to retain crunch). Towards the end of cooking, add the lemon zest to a corner of the pan, drizzle with a few drops of oil and cook for a few minutes until golden but be careful not to let it burn. Transfer asparagus to a serving platter, season with flaky sea salt and pepper and sprinkle with chopped hazelnuts and lemon zest. Serve hot.
There’s so much you can do with grilled asparagus (yep, like eat it!). We’ve had a toasted hazelnut thing going on in our household for awhile. We did pan-cooked Asparagus with Hazelnut Dukkah – pan-cooking the spears is such an easy way to cook them – and this week we’ve been grilling them and have loved them topped with lemon zest and chopped toasted hazelnuts. Delicious as they are, grilled asparagus also work in vegetable burgers and toasties, as a side dish with roast chicken, in salads or with traybake vegetables and a tangy yoghurt based sauce.
Asparagus can also be cooked on a barbecue grill, although you are best to skewer them together or they might fall through the grill rack! And they can be cooked on a hot plate (griddle), although the tend to fry rather than grill this way.