Grilled Asparagus with Pine nuts and Parmesan

For some odd reason I was under the impression that I didn’t like asparagus. Well when you’re as restricted as we are it doesn’t pay to have many of those types of things – or else you soon won’t have anything left at all. In any case I have no idea where I got that from as asparagus is lovely.

the simplest things are the best.

Somehow I feel like something as simple as this doesn’t warrant the title “recipe”. It’s just three things on a plate in the end. But honestly this dish is so good that I couldn’t not put it here – the proof of the maxim “the simplest things are the best”.

Enough for 4 as a starter or side

  • A generous handful of fresh asparagus
  • about 50g of good parmesan cheese (you probably won’t need all of that though)
  • the juice of about one 3rd of a lemon
  • A handful of pine nuts
  • Olive oil
  • Salt and black pepper
  1. Toast the pine nuts on a medium heat in a dry pan.
  2. On a plate toss the asparagus in a touch of olive oil and a pinch of salt.
  3. Heat a griddle pan (or a regular pan if you don’t have one) to a medium heat and spread the asparagus over it.
  4. Whilst the asparagus is cooking shave some parmesan by dragging a sharp knife across it – you could of course just grate it but I think it looks cuter this way.
  5. When the asparagus has taken some colour and lost it’s raw stiffness – this probably takes about 5-10 minutes, depending very much on the size of the asparagus – remove from the pan and place on the oiled plate from before.
  6. Add a grind of black pepper and drizzle of olive and the squeeze of lemon and toss the asparagus.
  7. Sprinkle over the toasted pine nuts and parmesan and serve while still warm.


Leave a Reply