Griddled asparagus with capers and parmesan recipe

This dish is best cooked with thick asparagus, but at this time of year you can’t be too fussy. Because asparagus cooks so well in a griddle pan, it makes it a great barbecue option, too.

Timings

Prep time: 5 minutes

Cook time: 5-10 minutes

Serves

4 as a starter

Ingredients

• 500g asparagus, woody ends removed
• a little vegetable or corn oil
• 60g large capers, plus 1 tbsp vinegar from the jar
• 3-4 tbsp olive oil
• 80-100g Parmesan 

Method

1. If the asparagus spears are thick, blanch them for a couple of minutes in boiling water then drain –  if they’re narrow, there’s no need to blanch.
2. Rub a ridged griddle pan with a little vegetable or corn oil and set it over a medium heat.
3. Cook the asparagus spears for a few minutes (the exact time will depend on their size), seasoning and turning as they are cooking, until tender and lightly charred.
4. Meanwhile, mix the capers with the olive oil and caper vinegar, and season lightly.
5. Transfer the asparagus to 4 serving plates, spoon round the caper dressing then grate over the Parmesan.