Scorched Asparagus Spears
Scorched Asparagus Spears
Servings Prep Time
2persons 10mins
Cook Time
5mins
Servings Prep Time
2persons 10mins
Cook Time
5mins
Ingredients
Instructions
  1. Wash the asparagus spears thoroughly and then trim the root ends by about an inch to remove just the stringy section. A good tip to know where to cut or break the speak is to hold the root end between thumb and forefinger in one hand and the centre of the spear in the other. Bend the shaft until it snaps. Consume the top section and use the remainder for soup later.
  2. To cook, simply place on a hot BBQ and turn as the spears scortch. Do not be tempted to overcook as they dry out, this process should only take about a minute or two maximum. Cooking can also be achieved in a very hot frying pan or carefully watched under a hot grill.
  3. Once cooked lay on the serving plate and dress with a little Balsamic Vinegar such as our 25 Year Old Tagliavini Aceto Balsamico di Modena Extra Vecchio, then generously with Villa Montalbano Extra Virgin Olive Oil before finally cracking salt over the dish to taste.
  4. The asparagus can be served on its own for starter or with parma ham and salad to make a light lunch.
  5. If you would like an extra treat, try dipping the asparagus spears in some Demijohn Truffle Mayonnaise, a true gastronomic delight! Truffle Mayonnaise, a true gastronomic delight!
Recipe Notes

Denhead Farms is the go-to for finest Scottish asparagus in season.

Demijohn The Liquid Deli has a superlative range of carefully selected/foraged/created oils, vinegars, liqueurs and cordials.Our Spring offer continues. Save £10* on your next order of £60 or more with discount code: SUNSHINE
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