To me, the taste of chargrilled asparagus is unbeatable! Paired with Manchego cheese and pine nuts, it’s an ideal side for a summer barbecue. Or, why not serve these asparagus cold and take them along to a picnic?!
This is a recipe from my book ‘Barcelona, Istanbul, Berlin’.
400g green asparagus
2 tbsp olive oil
20g pine nuts
50g Manchego
1 tbsp balsamic vinegar
salt and pepper
Serves 4 as a side • Prep 25’ • Easy • Vegetarian
Wash the asparagus and trim the tough ends. Toss the asparagus in one tablespoon of olive oil.
Heat a griddle pan or a barbecue and grill the asparagus for 10-15 minutes, turning them regularly so that they get lightly charred on all sides and they are cooked through.
Meanwhile, toast the pine nuts in a small frying pan until golden and fragrant.
Cut the Manchego into thin shavings.
When the asparagus are done, transfer into a serving bowl and drizzle with the remaining olive oil and balsamic vinegar. Season with salt and pepper and sprinkle with the pine nuts and Manchego.
TIP: If you want to make a full meal out of these asparagus you could serve them with a poached egg and crusty bread.
