Lay five asparagus spears side by side and secure them together using two metal skewers (thread a skewer through each end of the asparagus, avoiding the tips, so that the spears are kept straight).
Repeat with the remaining asparagus.
Blanch in a large saucepan of boiling water for 3 minutes, then immediately plunge them into cold water to stop the cooking and dry well (leave them on the skewers).
To cook the asparagus,
heat a griddle pan over a high heat.
Brush the skewered spears lightly with olive oil.
When the pan is hot, lay the asparagus in it, flat, and leave for 3 minutes to gain deep griddle marks.
Turn over using tongs and griddle for another 3 minutes. (If necessary do the griddling in batches; simply keep the asparagus warm in an oven preheated to 80C/60C Fan/Gas ¼ while you grill the remaining asparagus.)
No comments:
Post a Comment