English asparagus runs for about eight weeks from May and then it is gone. Do not do much to it. Grill it hard so the tips catch, then a drizzle of Truffle'd Hot Honey, which is NSW honey with real black truffle and chilli in it. Earthy underneath, sweet on top, and asparagus takes both without complaint.
15 mins. Serves 4.
Ingredients
- 500g Asparagus, woody ends snapped off
- 1 tbsp Olive oil
- 1 dessertspoon Plateit Truffle'd Hot Honey Drizzle
- 40g Parmesan, shaved
- Lemon, half
- Flaky salt and black pepper, to taste
Method
- Griddle pan on high until it smokes faintly. No shortcuts here, a cool pan boils the spears.
- Toss the asparagus in the oil and a good pinch of salt.
- Down in one layer, 2 mins, roll, 2 mins more. Blackened stripes and still some snap in the middle.
- Onto a warm plate. Squeeze the lemon over while they are hot.
- Drizzle 1 dessertspoon of Plateit Truffle'd Hot Honey Drizzle across, then the parmesan and plenty of pepper.
Swap it: Purple sprouting broccoli takes the same treatment in March and holds the honey even better.
