We enjoyed this dish as a starter when in Milan, on a beautiful evening, eating al fresco and enjoying the wonderful combination of the sweetness and bitterness of the asparagus, the slightly caramelised sugars as a result of grilling the asparagus and the salty and sweet cheese. A glass of Pinot Grigio was all we wanted.
In Milan we enjoyed grilled green asparagus, but it works equally well with white asparagus.
This is typically a dish to prepare when the asparagus season is at its high and outside temperatures feel like summer.
Serve with a glass of Pinot Grigio, a Muscat or Pinot Gris from the Alsace region or a rosé with character. The wine needs to combine with a range of very diverse flavors so it should be a bit complex.
What You Need
- 3 Asparagus per person
- Olive Oil
- Parmesan Cheese
- Black Pepper
What You Do
Peel the asparagus and cook or steam until slightly tender. Depending on the size we would say 10-15 minutes in the Russel Hobss steamer. Leave and let cool. Take a plate, add some oil to the plate and use it to coat the asparagus with oil. Heat the pan and grill the asparagus for 4*1 minute, making sure you have a lovely brown (not too dark) pattern. Or use a contact grill for 2*2 minutes. Serve on a plate, add some grated Parmesan cheese and pepper. Add a generous drizzle of very excellent olive oil.