3 large asparagus spears
drizzle of olive oil
60g (2oz) of Parmesan, grated or
shaved sprinkle of cayenne pepper
1 bunch parsley, tops cut finely and
placed in water until they curl
l red capsicum, thinly sliced splash of balsamic vinegar
Method
To prepare the asparagus, hold the end ot ihe asparagus with
one hand and ihe middle with other and bend the stem until it snaps. Discard woody core end. Quickly blanch in boiling water and remove. Chill immediately in iced water Pal dry and place asparagus in two lots of 4 spears on a baking tray. Sprinkle with olive oil and Parmesan cheese and grill until cheese browns.
To serve, sprinkle wnh cayenne pepper and garnish with parsley and capsicum. Drizzle with balsamic vinegar. Serves 2
Aristos' Tip: Placing vegetables in iced water stops the cooking process and helps to retain their cotour and flavour.
