Grilled green & white asparagus with Idiazábal smoked cheese

Grilled green & white asparagus with Idiazábal smoked cheese

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

We’re so lucky in Britain with the amazing array of produce that we can find on our doorsteps – British asparagus is one of my favourites and the season never comes soon enough for me. I always feel inspired when I first see asparagus on the shelves, but nothing frustrates me more than to see asparagus on the menu or on the shelves in winter. It doesn’t make sense!

I love to combine the best British produce with classic Spanish ingredients, and this cheese from the Basque Country complements the asparagus perfectly.

Ingredients

Quantity Ingredient
12 white asparagus
12 green asparagus
3 tablespoons olive oil
100g idiazabal smoked cheese, sliced
extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Blanch the white asparagus in a pan of boiling salted water for 3–4 minutes, then drain. Put both the white and green asparagus in a large dish with the oil and mix together well.
  2. Heat a chargrill pan over a high heat. Turn the heat down to medium, place half of the asparagus on the pan and grill them for a couple of minutes, then turn over.
  3. When the asparagus are ready, keep them in a warm place and cook the rest.
  4. Divide the asparagus among four warmed plates and add the cheese, drizzling over some more olive oil and seasoning with sea salt and fresh black pepper.
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