Grilled Asparagus with Basil Oil, Balsamic Vinegar and Parmesan Shavings

Fresh asparagus makes a delicious starter in Tony Tobin's simple, yet sophisticated Italian-inspired recipe
By Tony Tobin
Grilled Asparagus with Basil Oil, Balsamic Vinegar and Parmesan Shavings
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

main

  • 400 g asparagus
  • black pepper
  • basil-infused olive oil
  • balsamic vinegar, for drizzling
  • handful of parmesan shavings

Method

1. Bring a large saucepan of salted water to the boil. Add the asparagus spears and cook for 3 minutes. Drain, then plunge at once into iced cold water. Drain and pat dry.

2. Preheat a griddle pan. Lightly coat the asparagus in a little basil oil. Cook the asparagus spears on a hot griddle for 2 minutes, turning occasionally.

3. Place the freshly grilled asparagus on a serving plate. Season with salt and freshly ground pepper, drizzle with basil oil and balsamic vinegar and sprinkle over the Parmesan shavings. Serve.

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