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Grilled Asparagus with Olive Oil, Lemon and Parmesan from Jamie Oliver

Posted Jun 30 2011 6:00am
Looking for a quick, easy, just-a-few-ingredients kind of dish for your grill or grill pan? Jamie Oliver's Grilled Asparagus with Olive Oil, Lemon and Parmesan is the answer. I used fresh, local Waialua asparagus and my stove top grill pan, and with a squeeze of lemon, a drizzle of olive oil, salt, pepper, and a few shavings of Parmigiano-Reggiano, the dish was on the table in minutes. Simple to make and incredibly tasty--just the way I like it.


You can find this recipe online at Jamie Oliver.com or in Jamie at Home

Jamie says, "There are many different types of asparagus available these days – thick ones, thin ones, baby, green, wild, white and even absolutely huge ones! Apart from their visual appeal, the real difference between them is their taste. They range from firm and nutty to soft and silky. Here’s one of my favourite ways of cooking asparagus to serve as a side dish or starter."


Grilled Asparagus with Olive Oil, Lemon and Parmesan
From Jamie Oliver
(Makes 4 Servings)

You will need to wash 2 big handfuls (or 800g) of whichever kind of asparagus you’re using, with their woody ends snipped off.

This is a great combination. Parmesan, olive oil and lemon are wonderful with asparagus.

Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus wtih a speed peeler.

Notes/Results: A winner of a recipe. Grilling asparagus brings out its flavor and the other few ingredients just enhance it. Because the dish is so simple it benefits from your best ingredients. In addition to the local asparagus and Parmigiano-Reggiano, I used a crisp, light extra-virgin olive oil, some freshly ground pink Himalayan sea salt and freshly ground black pepper. This makes a great starter salad, side dish or even a light lunch dish--easy enough for everyday but nice enough for company. So good! I have a feeling I will be making this dish a lot this summer. ;-)


Our theme is Fire Up the Grill! at I Heart Cooking Clubs this week. You can check out how everyone got grilling with Jamie by going to the post and following the links.

Aloha,
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