Jamie Oliver's Griddled Asparagus Tapas
Over a year ago
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Ingredients
- 500g asparagus
- 1 garlic clove, bashed
- Pinch sea salt
- Pinch Freshly ground black pepper
- ½ lemon, zest and juice
- Spanish extra virgin olive oil
- handful stoned green olives
Accompaniment
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Method
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1
Preheat a griddle pan on a high heat for 5 minutes and let it get screaming hot.
While that's happening, snap the woody ends off 500g of asparagus and discard, then grill for 5 to 8 minutes, turning every now and then, so they start to get quite charred, nutty and delicious.
Meanwhile, bash a garlic clove in a mortar and pestle with a pinch of sea salt and freshly ground black pepper, then stir in the zest and juice of ½ a lemon and 3 times as much Spanish extra virgin olive oil.
When the asparagus spears are charred and cooked, put them into a shallow bowl with your dressing to marinate for a few minutes. Transfer them to a plate and serve them with a handful of stoned green olives torn up over the top and your lemon zest sprinkled over.
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