Ingredients
Localized ingredient list prepared for quick scanning.
- 12 large asparagus spears, trimmed
- 12 spring onions, trimmed
- chives and chive blossoms, to garnish
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 lemon, cut into quarters
- salt and pepper, to taste
Method
Follow the steps in order for the best result.
Heat a griddle pan over high heat. Add the olive oil, ensuring it's hot but not smoking. Carefully place the trimmed asparagus spears and spring onions onto the hot griddle pan.
Cook for approximately 2 to 4 minutes on one side. The cooking time will depend on the thickness of the vegetables. Turn them over and continue cooking for another 2 to 4 minutes, until they are charred but not burnt.
Just before removing from the heat, drizzle with balsamic vinegar. Add a touch more olive oil if needed to prevent sticking.
Serve immediately. Garnish with freshly chopped chives and delicate chive flowers. Offer a lemon wedge with each serving for a burst of fresh citrus.