Ingredients
For the Asparagus:
- 24 asparagus spears, hard stalks cut off
- Olive oil
- Bowl of ice water
For the Vinaigrette:
- 3 or 4 tablespoons olive oil
- Juice of 1 lemon
- 2 tablespoons chopped fresh chives
- 1 shallot, finely chopped
- Salt and black pepper
Method
- Bring a pan of salt water to the boil.
- Add the asparagus and blanch.
- Remove the asparagus and place in the ice water then drain.
- Heat a griddle pan until very hot.
- Drizzle olive oil over the asparagus and put it on the griddle.
- Cook, turning now and then, until nicely marked and browned all over.
- Mix the lemon juice with the olive oil, shallot and chives.
- Season with the salt and pepper.
- Place 6 asparagus spears on each of 4 plates.
- Dress with the lemon and chive vinaigrette.