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Ingredients
Method
- 3 bunches asparagus, woody ends snapped off
- 1 tbsp olive oil
- 100g butter
- 60g blanched hazelnuts, roughly chopped
- 1 lemon, zested and juiced
- 1 tbsp baby capers, rinsed
- 30g parmesan, shaved
- Sea salt and cracked black pepper
- Heat a chargrill pan or barbecue to high. Toss the asparagus with the olive oil and a pinch of salt, then grill for 4 to 5 minutes, turning, until charred in stripes and just tender. Pile onto a warm platter.
- Melt the butter in a small pan over medium heat with the hazelnuts. Swirl the pan and cook for 3 to 4 minutes, until the butter smells nutty and turns golden brown and the hazelnuts toast.
- Take the pan off the heat, add the lemon juice and capers and let it hiss. Spoon the lot over the asparagus, then finish with lemon zest, shaved parmesan and plenty of cracked pepper. Serve warm.
20 mins
Serves 4 as a side
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