World Cuisine

  • 250 g (8 oz) asparagus spears, trimmed
  • 1 tablespoon olive oil, plus extra for drizzling
  • grated rind and juice of ½ lemon
  • 25 g (1 oz) flaked almonds, toasted
  • handful of Manchego cheese shavings
  • salt and pepper

Toss the asparagus in the oil and season well. Heat a griddle pan until smoking hot, then add the asparagus and cook for 3–5 minutes, turning frequently, until tender and lightly charred.

Transfer to a serving plate, then scatter over the lemon rind and squeeze over the juice. Scatter over the almonds and Manchego shavings and serve drizzled with a little extra olive oil.

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