When English asparagus is in season take full advantage of it the easy way. This dish is about as easy and delicious as wood fired cooking gets.
- 24 medium-sized Asparagus spears.
- 2 tablespoons of light or Pomace olive oil.
- Sea Salt & Freshly ground Black Pepper.
- Hollandaise sauce or a Balsamic glaze and shards of PARMESAN.
Slice the woody ends off the asparagus spears at a 45-degree angle and then in half, also on a 45-degree angle to achieve that perfect look.
When you are ready to cook, place the asparagus in a bowl and drizzle with the olive oil, tossing to coat the spears evenly. Season well with salt and pepper.
Make sure you have a fire with a strong flame that’s lapping the roof of your oven at around 350/400°C.
If you’re using a skillet (you’ll need two for this amount of asparagus, pre-heat in your oven for at least 10-minutes prior to cooking. If you haven’t skillets lying around, good alternative would be to pre-heat a metal roasting tray.
Place your asparagus on your hot skillet or oven tray and place them into your oven as close to the flames as possible to get the best charred result.
Cook at this high-heat for two minutes and test a piece. You are looking for the asparagus to be cooked but not soft. A bit of charring will make them taste great.
Pile the asparagus on to a serving plate and serve with an indulgent bowl of hollandaise sauce.
Asparagus cooked this way is also pretty delicious with a sticky balsamic glaze and shards of parmensan