Why not try this easy grilled asparagus (they are in season now) with olive oil, lemon & parmesan, as a side dish this weekend:
Simply heat a griddle pan and dry-griddle asparagus spears on both sides – until nicely marked.
Dish onto a salad plate, squeeze a lemon or two’s juice over the spears (depending on the quantity).
Add 3 times the amount of olive oil and dress with parmesan shavings, freshly ground black pepper and flaked salt.
Geniet!